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.