Asparagus Frittata


  • 12 large eggs, shelled and beaten with a wire whisk
  • 1/2 cup milk
  • 1/4 cup Parmesan, grated
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced
  • 1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
  • Salt and pepper


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