I made two different kinds of mini frittatas for the THP Breakfast of Champions.  I made the asparagus and mushroom frittatas for the vegetarians and also made bacon and potato frittatas (which I’ll post tomorrow) for the meat eaters. Because of time restraints, I prepped all the ingredients in advance. So basically all I had to do was pop them in the oven about an hour before I needed to pack up. I cooked them right in a well greased muffin tin and transferred them into muffin wrappers for transport.

I got this idea from Donna Hay’s book New Food Fast. I rarely make recipes directly from the book but I’m always inspired by the beautiful photography. These mini frittatas are perfect for a brunch or a picnic as they are good but cold and at room temperature. I love how they rise in the oven!

Ingredients (makes 12):

• 1 dozen eggs
• half cup milk or cream (I used fat free half and half from my coffee stash)
• half a bundle asparagus
• half pint of cremini mushrooms
• cheddar cheese (or any type you prefer), shredded
• salt and pepper
• spray butter

Assembly: The night before cook the saute the mushrooms and asparagus in small half inch pieces. Season lightly. The next morning, whisk together the eggs, cream, salt and pepper and spoon about a half cup of the mixture into greased muffin tins (distribute mixture evenly). Then add a small handful of the asparagus and mushroom mixture into the muffin tins and top with shredded cheese. Cook in the oven at 350 degrees about 20 to 30 minutes until they have puffed up and cooked through.