Asparagus Frittata

Asparagus Frittata

Ingredients

1 tablespoon olive oil

2 teaspoons butter

½ pound asparagus, trimmed, cut into 1-inch pieces

8 large eggs

½ cup grated Parmesan cheese, or more to taste

½ cup milk 

½ cup Lighthouse Keeper’s Tomato Chutney

salt and black pepper to taste

Instructions

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, milk and chutney; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.