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Ingredients
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1 tablespoon olive oil
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2 teaspoons butter
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½ pound asparagus, trimmed, cut into 1-inch pieces
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8 large eggs
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½ cup grated Parmesan cheese, or more to taste
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7 tablespoons milk
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salt and freshly ground black pepper to taste
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1 tablespoon chopped fresh parsley (Optional)
Directions
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Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
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Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
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Invert frittata onto a plate and garnish with parsley.
Cook’s Note
You can use any fresh herb you like instead of parsley. Cilantro and dill work well, too.
If frittata only sets on the edges and stays liquid on top, reduce heat and cover with a lid to help the center set.
Nutrition Facts (per serving)
242 | Calories |
18g | Fat |
5g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 242 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 33% |
Cholesterol 344mg | 115% |
Sodium 342mg | 15% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 17g | 34% |
Vitamin C 5mg | 5% |
Calcium 204mg | 16% |
Iron 3mg | 17% |
Potassium 291mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.