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.
Ingredients
- olive oil: 1 Tbsp
- butter: 2 tsp
- asparagus: 0.5 pound (trimmed, cut into 1-inch pieces)
- eggs: 8 piece
- Parmesan cheese: 0.5 cup (to taste, grated)
- milk: 7 Tbsp
- salt and freshly ground black pepper: (to taste)
- fresh parsley: 1 Tbsp (chopped, optional)
Metric Conversion
Stages of cooking
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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.
