Asparagus and Parmesan Frittata

• 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

1. Special equipment: a 3- to 4-inch round cookie cutter or ring mold
2. Preheat the oven to 400 degrees F.
3. In a medium bowl, beat the eggs until fluffy.
4. 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.
6. Transfer to the oven until cooked through, 5 to 8 minutes.
7. Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata.
8. Place each round on a toasted English muffin and enjoy!

eggs, leftover asparagus, parmesan, kosher salt, freshly ground black pepper, butter, english muffins

Taken from www.foodnetwork.com/recipes/asparagus-and-parmesan-frittata.html (may not work)