| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 large eggs
- 1/4 cup chopped leftover asparagus (1/2-inch pieces) or other leftover vegetables
- 1/4 cup grated Parmesan
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 teaspoon butter
- Toasted English muffins, for serving
Instructions
- Preheat the oven to 400 degrees F.
- In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
- Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
- Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 117 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 102 mg |
| Sodium | 217 mg |
Reviews
This says 2 eggs, but there was a lot more than two in the show