Foodie Blogroll

Wednesday, December 21, 2011

Personal Mushroom & Asparagus Frittata

These adorable mini frittatas are the perfect item to serve for a brunch or breakfast party. In addition to being light and luscious, the frittatas are extremely low maintenance to prepare. Plus while they're baking in the oven, you can prepare made to order items such as pancakes or waffles.

Personal Mushroom & Asparagus Frittata
Gluten Free
Makes 5 Mini Frittatas
Click Here for Printable Recipe

1 cup liquid egg substitute
1/4 cup unsweetened Silk Almond Milk
1/2 cup any variety of mushrooms, chopped
4-5 stalks asparagus, cut into 1/2 inch pieces
5 tsp. Parmesan cheese, grated
dried thyme
salt & pepper

1. Preheat oven to 400 degrees. Spray 5 cups in a muffin tin thoroughly with nonstick spray; set aside. Spray a small skillet with nonstick spray and bring to medium heat.

2. Add the mushrooms to the skillet and saute until softened, 2-3 minutes. Stir in the asparagus pieces and cook for an additional 1-2 minutes (until asparagus is tender but still has a little bite to it). Season to taste with salt, pepper, & thyme.

3. In a medium bowl, whisk together milk & eggs. Season with salt & pepper.

4. Stir vegetables into egg mixture.

5. Evenly distribute the mixture between the 5 sprayed muffin cups. Top each frittata with a teaspoon of grated Parmesan.

6. Bake for 15-17 minutes or until tops are golden, puffed, and firm to touch.

7. Let cool slightly prior to serving. Use a knife to loosen the edges of the frittatas before popping out of the muffin tin.

Nutrition Information--approximately 50 calories per frittata

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