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.