Asparagus, Pea, and Mint Frittata Muffins are a delightful way to incorporate fresh vegetables and herbs into your diet. They’re versatile, allowing you to customize the ingredients based on seasonal produce or your personal preferences. Whether enjoyed for breakfast, a light lunch, or as a healthy snack, these muffins are sure to impress with their delicious flavor and appealing presentation. Their convenience makes them an excellent choice for meal prepping, ensuring that you have a nutritious option ready at a moment’s notice. Dive into the goodness of these frittata muffins and savor each bite of their vibrant flavors!
Ingredients
- 6 large eggs
- 1 cup milk (whole or any preferred milk)
- 1 cup fresh asparagus, trimmed and chopped into small pieces
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup grated cheese (such as feta, goat cheese, or cheddar)
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon olive oil (for sautéing)
Equipment Needed
- Muffin tin (12-cup capacity)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick cooking spray or silicone muffin liners
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the muffin tin with non-stick cooking spray or line it with silicone muffin liners for easy removal.
- Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped asparagus and sauté for about 3-4 minutes until slightly tender. If you’re using fresh peas, add them to the skillet and sauté for another 2 minutes. Remove from heat and let the mixture cool slightly.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and garlic powder (if using).
- Combine Ingredients: Add the sautéed asparagus and peas to the egg mixture. Gently fold in the chopped mint and grated cheese, mixing until everything is evenly distributed.
- Fill Muffin Tins: Carefully pour the frittata mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittata muffins are puffed up and lightly golden on top. A toothpick inserted into the center of a muffin should come out clean.
- Cool and Serve: Once baked, remove the muffin tin from the oven and allow the frittata muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.
- Storage: These frittata muffins can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well—simply wrap them individually and store them in a freezer-safe bag for up to 3 months.
