Easy Asparagus Frittata

4.8

(12)

9 Reviews

5 Photos

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge, and you can use a variety of vegetables. I like asparagus the best, though.

Submitted by Marianne

Updated on January 30, 2024

5

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 large eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (Optional)

Directions

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.
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.
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
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.

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