Mini Frittatas with Leeks and Asparagus
These spring-y leek and asparagus mini frittatas are great to have on hand for an easy, satisfying weekday breakfast, snack, or brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Muffin tin
- Skillet
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
- Airtight container
- Microwave
- Plate
- Aluminum foil
- Baking sheet
Ingredients
- Cooking spray
- 1 tablespoon olive oil
- 1 medium leek, white part only, chopped (2 cups)
- 1 bunch asparagus (1 pound), sliced on the bias into ½-inch pieces (2 cups)
- 6 medium white button mushrooms, sliced (4 ounces)
- 7 large eggs
- ¼ cup 1% low-fat milk
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
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