Ingredients

• 2 large eggs
• 1/4 cup chopped leftover asparagus (1/2-inch pieces) or other leftover vegetables
• 1/4 cup grated Parmesan
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1 teaspoon butter
• Toasted English muffins, for serving

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a 3- to 4-inch round cookie cutter or ring mold
3. Preheat the oven to 400 degrees F.
4. In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
5. Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
6. Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!