“I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though.” Easy Keto Asparagus Frittata – You must try this recipe.
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- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/2 pound asparagus, trimmed, cut into 1-inch pieces
- 8 eggs
- 1/2 cup grated Parmesan cheese, or more to taste
- 7 tablespoons milk
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
- Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
- Invert frittata onto a plate and garnish with parsley.
- You can use any fresh herb you like instead of parsley and dill. Cilantro and dill work well, too.
- If frittata only sets on the edges and stays liquid on top, reduce heat and cover with a lid to help the center set.
Per Serving: 242 calories; 17.6 g fat; 4.6 g carbohydrates; 17.1 g protein; 344 mg cholesterol; 342 mg sodium.
Recipe by: Marianne, Photo Credit: Missy Corley (flickr)
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