Yield: 12 individual muffins
These muffin style mini frittatas are simple for a fancy prepped meal for the work week instead of a large frittata. Enjoy thrown in a Tupperware for work or on the go. I love topping it with salsa fresca, hot sauce, avocado or on a bed of greens.
Avocado oil or coconut oil spray for greasing pan
8 eggs, preferably pasture raised
1/2 cup almond or coconut milk (I recommend New Barn)
6-8 spears of asparagus, roughly chopped
1 cup lightly packed greens of choice
1/2 tsp sea salt and pepper
2 tbsp goat or feta cheese (optional)
Optional garnish: sliced avocado, salsa fresca, fresh herbs
Preheat oven to 350 degrees.
Grease muffin tins with oil. ( I love using Chosen Foods sprays)
Whisk eggs, almond milk, salt, and pepper together until frothy.
Stir in asparagus pieces and greens into egg mixture.
Pour egg mixture into muffin tins evenly and place in the oven.
Bake until they are half way through, 10 minutes. Pull them out and add the crumbled cheese if using.
Put back in oven and bake again until solid and slightly brown on top, about another 10-12 minutes.
Let them cool 5 minutes, then run a knife around the edge of each frittata to release from pan. Top with salsa and avocado!
TIP: It is better to take them out before overcooked, you want to keep as many available nutrients as you can, do not overcook!