Spa Party Mini Asparagus Frittatas
Invite this easy-to-make egg dish to your next spa party, reception, brunch or potluck. These Mini Asparagus Frittatas are a perfect party, brunch or potluck dish. They can be made in advance and frozen or refrigerated until you’re ready to serve them, and at less than 100 calories each, they both taste good and feel good. And, if you bake them in mini muffin tins, you’ve got a far superior version and less expensive version of those sous vide bites you can buy at the coffee shop.
Servings: 24
Calories: 80kcal
Invite this easy-to-make egg dish to your next spa party, reception, brunch or potluck. These Mini Asparagus Frittatas can be made in advance and frozen or refrigerated until you’re ready to serve them, and at less than 100 calories each, they both taste good and feel good.
Ingredients
- Extra virgin olive oil
- 1 dozen eggs
- 1 tablespoon half & half
- 1 teaspoon fresh or dried thyme
- Sea Salt and Ground Pepper , to taste
- 2 bunches fresh asparagus
- 6 ounces Parmesan cheese, grated
Instructions
- Preheat oven to 375 F. Lightly coat two 12-piece nonstick muffin tins with olive oil.
- Crack eggs into a large mixing bowl. Add half & half, thyme, a dash of sea salt and cracked pepper to taste. Beat with a fork until egg yolks and whites are combined.
- Rinse asparagus under cool running water. Snap off woody ends and discard. Cut the stalks into 1½-inch pieces and place in a colander.
- Scoop egg mixture equally into muffin tins, using a little less than 1/4 cup for each.
- Add 6 to 8 pieces of asparagus to each frittata, then add about 1 tablespoon parmesan cheese on top.
- Bake for 10 to 12 minutes at 375 F, then broil for 1 to 2 minutes until lightly browned.
- Transfer pans to a cooling rack. Use a rubber spatula to remove each frittata and eat right away or let cool and store in a sealed container for later. Can be frozen individually for up to 1 week or refrigerated for 3 days.
Spa Index Kitchen Notes
We used Fat Free Half and Half and upped it to a few extra teaspoons, with success. "Fat-Free cream" of any kind is a bit of a misnomer, true, but we think the mouthfeel and texture works very well as an add-in for recipes where not a significant amount is called for. Our preferred brand is Land O Lakes.
We also, for a second batch, preferred very quickly blanching the asparagus in boiling water, or steaming it briefly, before adding it to the egg cups.
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Nutrition
Serving: 1 Serving | Calories: 80 kcal (4%) | Carbohydrates: 1 g | Protein: 7 g (14%) | Fat: 5 g (8%) | Saturated Fat: 2 g (13%) | Sodium: 2 mg
Thanks for this one. One of our favorite brunch egg dishes.
I thought these were excellent. Easy and nutritious. I tote them to work and leave in the fridge and heat in the microwave for either a breakfast or lunch at my desk.
I don’t need a party except in my mouth. i enjoy cooking. made these and froze them and take them out for breakfast. Very good. Have not found a crust i like yet, though, which is low cal. So making them without for now. Gotta keep the scale happy.