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. This is also a KETO-friendly recipe.
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)
Directions
Step 1
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.
Step 2
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.
Step 3
Invert frittata onto a plate and garnish with parsley.
Cook’s Notes:
You can use any fresh herb you like instead of parsley and dill. Cilantro and dill work well, too.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 242 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat7g | 33% |
Cholesterol344mg | 115% |
Sodium342mg | 15% |
Total Carbohydrate5g | 2% |
Dietary Fiber1g | 4% |
Total Sugars3g | |
Protein17g | |
Vitamin C5mg | 23% |
Calcium204mg | 16% |
Iron3mg | 17% |
Potassium291mg | 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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