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Asparagus and Parmesan Frittata

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 to 4 servings
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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


Special equipment:
a 3- to 4-inch round cookie cutter or ring mold
  1. Preheat the oven to 400 degrees F.
  2. In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
  3. 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.
  4. 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!