Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/2 pound asparagus trimmed and cut into 1-inch pieces
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 7 tablespoons milk
- Salt to taste
- Freshly ground black pepper (to taste)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F.
- Preheat an oven-safe 9-inch skillet over medium heat and add the olive oil and butter. Once the butter is melted, add the asparagus and cook until it's tender but still crisp, about 10 to 15 minutes.
- In a mixing bowl, whisk the eggs until frothy. Blend in the grated Parmesan cheese and milk, then season the mixture with salt and pepper.
- Pour the egg mixture over the cooked asparagus in the skillet. Allow it to cook without stirring until the edges begin to set and the center is still slightly runny, about 5 minutes.
- Transfer the skillet to the preheated oven. Bake until the frittata is puffed, golden, and fully set in the center, about 10-12 minutes.
- Remove the skillet from the oven and let the frittata rest for 5 minutes. Carefully slide it onto a serving plate or serve directly from the skillet.
- Garnish with fresh parsley. DEVOUR!
