Ingredients

• 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

Cooking Instructions

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 muffin cups or use paper liners. *You can also use a mini-sized muffin pan (24 muffins per pan).*

Bake in the oven until just set, about 12 to 14 minutes. *If using a mini-sized muffin pan, cooking time will decrease to 8-10 minutes.*

Let cool in the pan for 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and serve immediately. If using liners, remove from pan and cool on a cooling rack. If saving for later, let cool completely before storing in the refrigerator.

Serving Instructions

Serve on a bed of arugula, sprinkle fresh parsley on top, and add a dollop of pesto if desired! When reheating place in a toaster oven for a couple of minutes until warm or enjoy at room temperature.