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Asparagus and Parmesan Frittata

Recipe courtesy of Marc Murphy

Show: The Kitchen

Episode: Thanksgiving Feast

Asparagus and Parmesan Frittata

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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 to 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 to 4 servings

Ingredients

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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

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!