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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