Asparagus and Parmesan Frittata

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
2 to 4 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • Special equipment: a 3- to 4-inch round cookie cutter or ring mold

  • 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!


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    This recipe is featured in:

    The Kitchen