Description

An elegant and nutritious asparagus and Parmesan frittata, perfect for brunch or a light dinner. This dish pairs tender sautéed asparagus with fluffy eggs and rich cheese for a refined, protein-packed meal.

Ingredients

Scale

8 large eggs
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup grated Parmesan cheese
7 tablespoons milk (dairy or non-dairy)
Salt and black pepper, to taste
1 tablespoon olive oil
2 teaspoons butter
Optional garnishes: chopped parsley, basil, or dill
Optional enhancements: ¼ cup chopped onions or scallions, Gruyère, aged cheddar, or feta cheese, spinach, mushrooms, or tomatoes

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Instructions

Prepare asparagus: Trim and cut the asparagus into 1-inch bite-sized pieces.
Sauté: Heat olive oil and butter in a 9-inch non-stick skillet over medium heat. Sauté asparagus for 10–15 minutes until tender but still firm.
Whisk eggs: In a mixing bowl, whisk the eggs until frothy. Add Parmesan cheese, milk, salt, and pepper.
Combine: Pour the egg mixture over the asparagus in the skillet. Cook on medium-low heat until the edges are set but the center is slightly runny, about 10–15 minutes.
Finish cooking: If the center is not fully set, cover the pan with a lid or transfer to a 375°F (190°C) oven for 5–7 minutes until fully cooked.
Garnish and serve: Sprinkle with fresh herbs like parsley or dill before serving warm or at room temperature.

Notes

For added depth of flavor, sauté onions or mushrooms with the asparagus. Swap in your favorite cheese like feta or Gruyère. This frittata can also be served chilled or reheated for meal prep.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Brunch / Light Meal
Method: Stovetop and optional oven finish
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 2g
Sodium: 290mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 16g
Cholesterol: 260mg