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