These little Frittata Bites are another little snack that you can really customize to your own liking. Don't like mushrooms? Leave 'em out. Prefer peppers? Throw 'em in! Like cheddar? Go for it! This is such a versatile recipe, and it's certainly inexpensive enough to make a few variations.
And just FYI - the leftovers (if there even are any) make a great breakfast!
inspired by Giada DiLaurentiis
- cooking spray
- 1 1/2 cup egg substitute (or 6 large eggs)
- 2 tablespoons heavy cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4-inch pieces
- 1/2 cup mushrooms, diced
- 1 tomato, seeded, diced
- 1/4 cup shredded mozzarella
Preheat the oven to 375 and spray a muffin tin with cooking spray. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and mushrooms and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.
Add the veggie mixture to the egg mixture and pour the mixture into the muffin tin; sprinkle with cheese.
Bake uncovered until the top is set and golden brown on top, about 8-10 minutes. Let the frittatas stand 2 minutes. Using a rubber spatula, loosen the frittatas from the tin and slide them onto a plate.