Mini Frittata
Ingredients
- 1 cup asparagus, blanched and chopped ⓘ
- 1/2 cup onions, diced and lightly sauteed ⓘ
- 1 teaspoon olive oil ⓘ
- 6 large eggs, beaten ⓘ
- 1 tablespoon fresh ground black pepper ⓘ
- 1 teaspoon crushed red pepper flakes ⓘ
- 1 teaspoon granulated garlic powder ⓘ
- 1/2 cup and 2 tablespoons low-fat cream cheese at room temperature ⓘ
- 1/2 cup Gruyere cheese ⓘ
- Non-stick cooking spray ⓘ
Instructions
- Pre-heat oven to 375 F.
- Blanch asparagus by adding asparagus to a pot of boiling water for 10 seconds.
- Strain boiling water off and quickly transfer to ready bowl of ice and water.
- Let cool then strain off water, dry completely and set aside.
- Lightly saute onions in olive oil.I
- n large bowl, beat eggs, black pepper, red pepper, garlic powder, and 1/2 cup cream cheese until well mixed.
- Fold in Gruyere cheese, sauteed onions, and prepped asparagus.
- Prepare muffin tin with non-stick cooking spray covering 9 muffin cups.
- Ladle equal amounts of mixture into the sprayed muffin tin cups.
- Place muffin tin on sheet tray and bake for 20-25 minutes at 375 F.
- Remove and let rest for 5 minutes before attempting to remove from pan.
- Garnish with a 1/2 teaspoon dollop of cream cheese and sprinkle with chives.
Nutrition & Diet Analysis (per serving)
1002
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).