April Recipe

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