Spring Frittata “Muffins” with Salsa Fresca

Yield: 12 individual muffins

These muffin style mini frittatas are simple for a fancy prepped meal for the work week instead of a large frittata. Enjoy thrown in a Tupperware for work or on the go. I love topping it with my salsa fresca, hot sauce, avocado or on a bed of greens.

Ingredients:

• Avocado oil or coconut oil  spray for greasing pan 

• 8 eggs, preferably pasture raised

• 1/2 cup almond or coconut milk (I recommend New Barn)

• 6-8 spears of asparagus, roughly chopped

• 1 cup lightly packed greens of choice

• 1/2 tsp sea salt and pepper

• 2 tbsp goat or feta cheese (optional)

• Optional garnish: sliced avocado, salsa fresca, fresh herbs

Method:

• Preheat oven to 350 degrees.

• Grease muffin tins with oil. ( I love using Chosen Foods sprays)

• Whisk eggs, almond milk, salt, and pepper together until frothy.

• Stir in asparagus pieces and greens into egg mixture.

• Pour egg mixture into muffin tins evenly and place in the oven.

• Bake until they are half way through, 10 minutes. Pull them out and add the crumbled cheese if using.

• Put back in oven and bake again until solid and slightly brown on top, about another 10-12 minutes.

• Let them cool 5 minutes, then run a knife around the edge of each frittata to release from pan. Top with salsa and avocado! 

TIP:  It is better to take them out before overcooked, you want to keep as many available nutrients as you can, do not overcook!