Easy Asparagus Frittata
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. 
olive oil
1
tablespoon
butter
2
teaspoons
asparagus, trimmed, cut into 1-inch pieces
½
pound
eggs
8
large
grated Parmesan cheese, or more to taste
½
cup
milk
7
tablespoons
salt and freshly ground black pepper to taste
chopped fresh parsley (Optional)
1
tablespoon
 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.
