These mini frittatas are a perfect brunch or potluck dish. They can be made in advance and frozen or refrigerated until you’re ready to serve them.
Servings: 24 (one mini frittata)
- Extra virgin olive oil
- 1 dozen large eggs
- 1 tablespoon half & half
- 1 teaspoon fresh or dried thyme
- Sea salt and freshly ground black pepper, to taste
- 2 bunches asparagus
- 6 ounces shaved or grated parmesan
- Preheat oven to 375 F. Lightly coat two 12-piece nonstick muffin tins with olive oil.
- Crack eggs into a large mixing bowl. Add half & half, thyme, a dash of sea salt and cracked pepper to taste. Beat with a fork until egg yolks and whites are combined.
- Rinse asparagus under cool running water. Snap off woody ends and discard. Cut the stalks into 1½-inch pieces and place in a colander.
- Scoop egg mixture equally into muffin tins, using a little less than 1/4 cup for each.
- Add 6 to 8 pieces of asparagus to each frittata, then add about 1 tablespoon parmesan cheese on top.
- Bake for 10 to 12 minutes at 375 F, then broil for 1 to 2 minutes until lightly browned.
- Transfer pans to a cooling rack. Use a rubber spatula to remove each frittata and eat right away or let cool and store in a sealed container for later. Can be frozen individually for up to 1 week or refrigerated for 3 days.
Nutrition information (per serving)
Calories: 80 | Carbohydrates: 1 gram | Dietary fiber: <1 gram | Total fat: 5 grams | Saturated fat: 2 grams | Protein: 7 grams | Sodium: 210 milligrams
This recipe first appeared on the Kaiser Permanente Food for Health blog. Find more recipes from Kaiser Permanente at Food For Health.
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