Directions
First, preheat oven to 350 degrees F and spray a 6 tin muffin tin with nonstick cooking spray.
Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of extra virgin olive oil. Then, sauté asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
Bake for about 25 minutes or until the eggs have set.
Nutrition Information
Serves: 6 | Serving Size: 1 frittata
Per serving: Calories: 114; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 180mg; Sodium: 142mg; Carbohydrate: 1g; Dietary Fiber: 0g; Sugar: 1g; Protein: 8g
Ingredients
6 large eggs
1 tablespoon extra virgin olive oil
1/2 tablespoon minced garlic
1/2 cup mushrooms, sliced
1/2 cup chopped asparagus, quartered
Salt and pepper, to taste
2 tablespoons reduced fat milk
3 tablespoons grated cheese (your favorite kind!)