Yes this one is a little on the gourmet side and takes more time than most of us have on a typical weekday. But that's why we have weekends and holidays. These nuggets are just delicious and look as gorgeous as they tasteIf you don’t have a sturdy muffin tin, no worries: I find that the aluminum muffin tins from the grocery store make perfectly baked mini frittatas.Print Pin Rate
- 9 egg whites
- 3 whole eggs
- 2 tablespoon half and half
- 1/2 lb asparagus
- 1 small onion
- 1/2 red bell pepper, julienne
- 1/2 orange bell pepper, julienne
- 1/4 cup Romano cheese, shredded
- 1 tablespoon extra virgin olive oil
- salt to taste
- pepper to taste
- cooking spray
- Preheat oven to 375°. Coat a 12-cup muffin tins pan with cooking spray.
- Wash and trim ends off asparagus. Boil asparagus until tender, approximately 6 minutes, blanch in ice water, pat dry, and cut in to 1 inch long pieces. Set aside.
- Bring a medium pot of water to a boil. Add the asparagus and cook until tender, about 6 minutes. Drain and cool under cold running water. Cut into 1-inch pieces. Set aside.
- Beat together the egg whites, whole eggs, half-and-half, and cheese in a medium bowl.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and bell peppers and cook until soft, 3 to 4 minutes. Add the asparagus and cook to heat through. Season with salt and pepper to taste.
- Divide the vegetables among the muffin cups; they should be about half full. Ladle the egg mixture over the vegetables; do not fill the cups more than three-fourths full, as the eggs will puff up as they cook
- Bake until a wooden pick inserted in the center of a frittata comes out clean, about 15 minutes.
PFC Hint: Have with a piece of toast.
Serving: 3mini frittatas | Calories: 171kcal | Carbohydrates: 7g | Protein: 16g | Fat: 9g