Asparagus and Cheese Frittata Muffins
Nutritional Information: 191 calories, 12 g fat, 2.5 sat fat, 2 g carb, 1 g fiber, 17.4 g protein
Servings: 12 muffins
- 8 whole eggs
- 6 egg whites
- 1 tablespoon olive oil
- 1 leek, white part sliced
- 1 pound of asparagus, trimmed and cut into 1 inch pieces
- 2 cups GO Veggie! Lactose Free Parmesan, Mozzarella & Romano Shreds
- Salt and pepper to taste
Pre-heat oven to 375.
In a medium size bowl whisk the whole eggs and egg white.
Season with salt and pepper.
In a medium sauté pan, over medium-high heat, sauté leeks for 2-3 minutes.
Add asparagus and sauté another 2-3 minutes until partially tender. Remove from heat.
In a lined muffin tin, divide the asparagus mixture evenly among the wells.
Divide the cheese evenly to top the asparagus.
Add egg mixture to fill each well.
Bake for 10-15 minutes until firm.
Created by: Katie Cavuto, MS, RD, GO Veggie! Ambassador, Registered Dietitian, Culinary Nutritionist, Writer, Spokesperson, Media Personality
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