- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/2 pound asparagus, trimmed, cut into 1-inch pieces
- 8 eggs
- 1/2 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)
- 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.
Related Posts
