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Spring Asparagus Frittata Muffins (Low-carb, Gluten-free)

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Level: Easy

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Description

Pop these mini frittatas in your basket for a picnic, Mother’s Day Brunch, spring lunch or an easy keto snack. Ready in 30 minutes, they are gluten-free and vegetarian.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1  Small Onion, Chopped
  • 1 cup Chopped Asparagus, Cut Into 1-inch Pieces
  • ½ teaspoons Salt, Divided
  • 10  Eggs
  • ¼ cups Plain, Whole Milk Yogurt
  • ½ cups Chopped Parsley
  • ¼ teaspoons Black Pepper
  • 4 ounces, weight Goat Cheese Crumbled

Preparation

Preheat oven to 375°F. Line a muffin tin with 12 muffin cups or use silicone muffin cups.

In a large skillet, heat olive oil over medium heat. Add onion, asparagus and ¼ teaspoon salt and cook for 5 minutes.

In a large bowl, whisk eggs, yogurt, parsley, remaining salt and pepper. Stir in cooked vegetables.

Divide the egg mixture into each muffin cup, making sure to evenly distribute the vegetables and eggs. Place chunks of goat cheese on top of eggs and bake for 25–30 minutes or until the eggs are set. Allow to cool then store in an airtight container in the fridge.

Notes:
1. Makes 12 frittata muffins. Each serving is 3 frittatas.
2. Can be frozen for up to 3 months. For best results, defrost overnight in the fridge or frittatas can be cooked straight from frozen in the microwave.

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