Recipe courtesy of Michael Lomonaco
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings as a light lun
Level:
None

Ingredients

Directions

Preheat an oven to 325 degrees F.

In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.

Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

More from:

Easter

IDEAS YOU'LL LOVE

Asparagus and Spinach Frittata

Recipe courtesy of Katie Lee

Roasted Asparagus

Recipe courtesy of Alton Brown

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Frittata

Recipe courtesy of Alton Brown

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Giada De Laurentiis

Spaghetti Frittata

Recipe courtesy of Ellie Krieger

Asparagus with Hollandaise

Recipe courtesy of Nancy Fuller

Asparagus Wrapped in Prosciutto

Recipe courtesy of Robert Irvine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking