Ingredients
Units
Scale
Ingredients (Serves 4)
- 8 large eggs
- 1/4 cup whole milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- Optional: 1 teaspoon fresh dill or thyme, chopped
Instructions
Instructions
- Preheat Oven (if finishing in oven)
- Preheat your oven to 375°F (190°C) if you prefer to finish the frittata in the oven.
- Whisk the Eggs
- In a mixing bowl, whisk together the eggs, milk or cream, salt, pepper, and Parmesan cheese. Set aside.
- Sauté the Vegetables
- Heat the olive oil and butter in an oven-safe skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until slightly tender. Add the green onions and cook for another 1-2 minutes.
- Add the Herbs
- Stir in the parsley, chives, and any optional herbs. Cook for 1 minute to release their aroma.
- Cook the Frittata
- Pour the egg mixture into the skillet over the vegetables. Tilt the skillet to ensure the eggs are evenly distributed. Cook over medium heat for 5-7 minutes, until the edges start to set but the center remains slightly runny.
- Finish in the Oven or Stovetop
- If using the oven, transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and slightly golden on top.
- If finishing on the stovetop, cover the skillet and cook on low heat for an additional 5 minutes, until the frittata is cooked through.
- Serve
- Let the frittata cool for 2-3 minutes before slicing. Serve warm or at room temperature with a side of crusty bread or a fresh green salad.
