2 bunches asparagus, trimmed and diced into quarter-inch pieces
12 large eggs
1/4 cup cream or half n half or milk
2 heaping tablespoons flour
2 tablespoons fresh parsley, chopped
Preheat oven to 375. Lightly grease 18 muffin tin cups with organic olive oil cooking spray.
Heat 2T EVOO in a large skillet over medium-low heat. Add onions, salt, pepper, and chili flakes and saute slowly until onions begin to soften and turn light brown, about 5-8 minutes. Add asparagus and 2 remaining tablespoons EVOO and continue to saute until the onions are caramelized and the asparagus is tender. Distribute evenly among the muffin cups, about 2/3 full. Set aside.
Whisk together the eggs and cream until well combined. Season with salt and pepper and add flour. Whisk well by hand to reduce lumps, about 3-5 minutes. Stir in parsley. Transfer egg mixture to a large meausuring cup or other vessel with a spout for easy pouring.
Fill muffin cups with egg mixture, almost to the top. Tap the muffin tins gently on the counter to reduce bubbles. Bake for 15-20 minutes until the frittatas are puffed and golden brown. Serve warm or at room temperature.
Mix and match different fillings to suit your own tastes (add diced sausages, tomatoes, shredded cheese, etc.)
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