Brunch for a crowd: Mini asparagus frittata

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

Ingredients

  • 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

Directions

  1. Preheat oven to 375 F. 
  2. Lightly coat two 12-piece nonstick muffin tins with olive oil. 
  3. 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. 
  4. Rinse asparagus under cool running water. Snap off woody ends and discard. Cut the stalks into 1½-inch pieces and place in a colander. 
  5. Scoop egg mixture equally into muffin tins, using a little less than 1/4 cup for each. 
  6. Add 6 to 8 pieces of asparagus to each frittata, then add about 1 tablespoon parmesan cheese on top. 
  7. Bake for 10 to 12 minutes at 375 F, then broil for 1 to 2 minutes until lightly browned. 
  8. 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)

Per mini frittata

  • Calories: 80
  • Total fat: 5 g
  • Saturated fat: 2 g
  • Total carbohydrate: 1 g
  • Dietary fiber: < 1 g
  • Protein: 7 g
  • Sodium: 210 mg