- 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
Food Network Invites You To Try This Asparagus Frittata Recipe.
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