Frittata Bites with Asparagus

Frittata Bites with Asparagus


  •     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


  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.

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