Asparagus and Parmesan Frittata
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 117
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 102
- Sodium
- 217
- Total: 20 min
- Active: 20 min
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
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!