Description
A delicious and healthy asparagus frittata that is perfect for breakfast or brunch. Packed with fresh asparagus and eggs, it’s simple to make and full of flavor.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
- In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the asparagus to the skillet and cook for about 3-4 minutes until tender.
- Stir in the cherry tomatoes and cook for an additional 2 minutes.
- Pour the egg mixture over the vegetables in the skillet, and sprinkle the grated Parmesan cheese on top.
- Cook on the stovetop for about 3-4 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden.
- Remove from the oven, let cool slightly, and slice into wedges. Garnish with fresh herbs if desired.
Notes
- You can add other vegetables like bell peppers or spinach for added flavor.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2
- Sodium: 250
- Fat: 14
- Carbohydrates: 6
- Fiber: 1
- Protein: 12
Keywords: asparagus frittata, vegetable frittata, egg recipe, brunch recipe, healthy breakfast