Asparagus, Mushroom and Goat Cheese Mini Frittatas

Directions:

1. Thoroughly grease a muffin tin, making sure to cover the bottoms and sides of each slot, then set aside.
2. Pre-heat the oven to 350°F.
3. Prepare the vegetables for cooking: clean the mushrooms thoroughly, remove the stems, and slice them thinly, then wash the asparagus and break off the tough ends.
4. Melt the butter in a medium frying pan, and add the mushrooms. Sauté for approximately 5 minutes, until the mushrooms are nicely browned. During the last minute of cooking time, add the minced garlic. You don’t want to add the garlic any earlier, as it may burn!
5. Meanwhile, quickly steam the asparagus, for no more than 3 minutes. You’ll want it to be slightly softened, but not fully cooked! Once steamed, chop the asparagus into 1 inch pieces and set aside.
6. In a medium-sized bowl, lightly beat the eggs. Add in the milk or cream and salt & pepper, and beat again.
7. Carefully pour the egg mixture into the muffin tin, dividing evenly between the slots. Next, evenly divide the vegetables between the muffin tins. To finish, top each tin with a slice of goat cheese.
8. Place the muffin tin into the prepared oven, and bake for approximately 12 minutes, until the mini frittatas are just set. To check for doneness, gently shake the pan and; the middles of the frittatas should be just set, with a slight jiggle.
9. Once they are finished, remove the frittatas from the oven and let cool for 5 minutes. Once they have cooled slightly, run a small rubber spatula around the edge of each of the slots to loosen the frittatas. They should easily pop right out after that!
10. At this point, you can either serve the frittatas or you can allow them to cool to room temperature – they taste delicious either way!

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Credit for this recipe goes to Alex Chesney,RD, Thames River Melons.