Every time I need a quick supper, I love to make a frittata. You may use a variety of vegetables, and I always have eggs in the refrigerator. But my favorite vegetable is asparagus. This recipe is also suitable for KETO diets.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter
- ½ pound asparagus, trimmed, cut into 1-inch pieces
- 8 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)
Instructions
- 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.
- You can use any fresh herb you like instead of parsley and dill. 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
| Calories | 242 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 344 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 342 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious! I did add basil and garlic though.
Quick, easy, low carb and a great way to use herbs from the garden and seasonal/homegrown asparagus (or veggie of your choice). I used aged cheddar cheese.
Too much asparagus. Next time I will use half the asparagus and double the cheese.
I added some chopped onion. We loved it!
I used about 1/2 pound savory vegetables total (including 1/3 mushrooms, 1/2 spinach, remainder green onions. Sautéed that on low til tender. Brought to med, added remaining butter, and egg mixture: 6 duck eggs 7 tbsp milk and cheese mix (2/3 grated Romano and 1/3 Gouda), dill, parsley, salt, pepper. At 14 min was too runny in center, so covered and let sit on hot burner. Delicious!
The recipe as written needs some changes with regards to cooking times/temperature. Mine came out over cooked on the bottom but the eggs were not cooked in the middle. The taste was good however, so will experiment again changing the cooking style/time/temperature.
we really liked this frittata. Will surely make again
No changes. Yes I will make it again. It was excellent.
followed the recipe as written and it was a hit. I will make this again and the next time will use less salt for our taste and also cut the recipe in half or use two frying pans, as the one I nave may not be large enough. I found it very difficult to get the top cooked without searing the bottom. Loved it!