Hand-held asparagus frittatas are a healthy option for breakfast on the go.


  1. Heat oven to 350 degrees. Thoroughly coat 12 muffin cups with cooking spray.
  2. Heat olive oil in a skillet over medium heat; cook and stir asparagus, sweet bell peppers and red onion in the hot oil until softened, about 5 minutes.
  3. In a medium-size bowl, whisk the eggs, milk, salt and pepper. Add the cooked vegetables and cheddar cheese into the egg mixture and combine well.
  4. Spoon about ¼ cup egg mixture into each muffin cup. 
  5. Bake until frittatas are set in the middle and slightly browned, about 20 minutes. Cool on a wire rack for 5 minutes. Remove frittatas with a fork and serve.

Tips & Notes

  • Meat lovers seeking extra protein can add diced ham.
  • Got leftovers? Store in the refrigerator and microwave for 45 seconds when ready to eat.


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