Spring Frittata “Muffins” with Salsa Fresca

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 my 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!