- 4 Tbsp Olive Oil
- 1 clove Garlic, minced
- 1 lb. Cremini Mushrooms, sliced
- 1 lb. Asparagus, thinly sliced on a bias
- 1-2 Tbsp Rosemary or Thyme, minced
- 3-4 Tbsp Parsley, minced
- 1/4 cup Parmesan Cheese, grated
- 1/4 cup Swiss Cheese, shredded
- 10 large Eggs, well beaten
Preheat oven to 350˚.
Heat the 4 Tbsp of oil in a sauté pan over med-high heat. Sauté the garlic, mushrooms, asparagus, & herbs, along with some salt and pepper for a few minutes until they start to brown (4-6 minutes). Remove from heat.
In a large mixing bowl combine parsley, cheese, and eggs. Add cooled asparagus and mushroom mixture and stir well to combine.
Spoon evenly into greased mini muffin cups (24 muffins per pan). *You can also use a standard sized muffin pan (12 muffins per pan).*
Bake in the oven until just set, about 8 to 10 minutes. *If using a regular sized muffin pan, cooking time will increase to 18 to 20 minutes.*
Using a rubber spatula, loosen the frittatas from the muffin cups and serve immediately.
Large mixing bowl
Medium sauté pan
Mini muffin pan (24 muffins per