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Recipe courtesy of Marc Murphy

Show: The Kitchen

Episode: Thanksgiving Feast

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Parmesan-Asparagus Frittata (02:35)

Total:: 20 min
Active:: 20 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!

My Private Notes

Name: Asparagus and Parmesan Frittata
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
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