Ellie Krieger’s Mini Frittatas with Leeks and Asparagus
Ingredients:
- 1 Tbsp olive oil
- 1 medium leek, white part only, chopped (2cups)
- 1 lb. asparagus, cut into 1/2″ pieces
- 6 medium mushrooms, sliced
- 7 large eggs or 1 3/4 cup egg product
- 1/4 c 1% milk
- 1/4 c grated parmesan cheese
- 1/2 t salt
- black pepper
Directions:
- Preheat oven to 375F
- Spray 12 cup muffin pan with cooking spray
- Heat oil in a skillet over medium heat. Add leeks, asparagus, and mushrooms and cook until vegetables are soft, about 6 minutes. Allow to cool slightly
- Ina medium bowl, whisk eggs and milk. Stir in parmesan cheese, vegetables, salt, and a pinch of black pepper.
- Divide mixture evenly into muffin pan
- Bake 18-20 minutes, until set in center