Asparagus Frittata

Easy quick keto-friendly meal to which you can add a variety of vegetables.

The Preparation:

• 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 coconut milk

• salt and freshly ground black pepper to taste

• 1 tablespoon chopped fresh parsley (optional)

The Execution:

1. 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.

2. Beat eggs in a bowl until frothy. Stir in Parmesan cheese and coconut milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.

3. 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.