MINI FRITTATAS WITH LEEKS AND ASPARAGUS

MINI FRITTATAS WITH LEEKS AND ASPARAGUS

MINI FRITTATAS WITH LEEKS AND ASPARAGUS

MINI FRITTATAS WITH LEEKS AND ASPARAGUS

MINI FRITTATAS WITH LEEKS AND ASPARAGUS

Course Main Course

Ingredients
  

  • Cooking spray
  • 1 Tbsp. olive oil
  • 1 medium leek, white part only, chopped (2 cups)
  • 1 bunch asparagus (1 lb.), sliced on the bias into ½” pieces(2 cups)
  • 6 medium white button mushrooms, sliced (4 oz.
  • 7 large eggs
  • ¼ cup 1% low-fat milk
  • ¼ cup grated Parmesan cheese
  • ½ tsp. salt
  • 1/8 tsp. freshly ground black pepper

Instructions
 

  • Preheat the oven to 375°F. Spray a muffin pan withcooking spray.
  • Heat the oil in a medium skillet over a medium heat. Add the leek, asparagus and mushrooms and cook, stirringoccasionally, until the vegetables have softened, about 6minutes. Allow to cool slightly.
  • Meanwhile, in a medium bowl, whisk the eggs andmilk together. Stir in the Parmesan cheese, the cookedvegetables, salt and pepper.
  • Distribute the mixture evenly into the muffin pan. Bakeuntil set in the center, 18 to 20 minutes. Serve warm or atroom temperature.
Keyword MINI FRITTATAS WITH LEEKS AND ASPARAGUS, Papreferred
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