Frittata Bites with Asparagus

Ingredients

•     Cooking spray
•     6 large eggs
•     2 tablespoons heavy cream
•     1/2 teaspoon salt, plus a pinch
•     1/4 teaspoon freshly ground black pepper
•     1 tablespoon olive oil
•     1 tablespoon butter
•     12 ounces asparagus, trimmed, cut into 1/4-inch pieces
•     1/2 cup mushrooms, diced
•     1 tomato, seeded, diced
•     Salt
•     1/4 cup shredded mozzarella

Directions

1. Preheat the oven to 375 and spray a muffin tin with cooking spray.
2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
3. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
4. Add the asparagus and mushrooms and saute until crisp-tender, about 2 minutes.
5. Raise the heat to medium-high.
6. Add the tomato and a pinch of salt and saute 2 minutes longer.
7. Add the veggie mixture to the egg mixture and pour the mixture into the muffin tin; sprinkle with cheese.
8. Bake uncovered until the top is set and golden brown on top, about 8-10 minutes.
9. Let the frittatas stand 2 minutes.
10. Using a rubber spatula, loosen the frittatas from the tin and slide them onto a plate.