Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra-Sharp Cheddar
I wanted something light and simple for lunch today, so I made a veggie mini frittata with asparagus, tomatoes, spinach, and extra-sharp cheddar. This frittata was light, fluffy, and so delicious. Mini frittatas are one of my favorite meals because they are simple, healthy, and a terrific way to use up extra ingredients you have on hand. This mini frittata pairs nicely with twisted bacon and breakfast potatoes.
Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra-Sharp Cheddar
Ingredients:
- 2 eggs, well-beaten
- 2 tsp whole milk or heavy cream
- Sea salt and freshly cracked pepper, to taste
- 2 asparagus spears, woody ends removed, and cut into small pieces
- 3-4 grape tomatoes, sliced
- 1 tbsp fresh spinach, chopped
- 1 small slice of extra-sharp cheddar, diced
How to Make Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra-Sharp Cheddar:
Preheat the oven to 350 degrees. Coat a mini baking dish with butter or olive oil cooking spray.
Mix the eggs with the milk until well combined.
Place a few pieces of asparagus, spinach, tomato slices, and extra-sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper to taste.
Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper to taste, if desired.
Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.
Remove from the oven and serve immediately.  Enjoy.
Equipment
Ingredients
- 2 eggs
- 2 tsp milk
- Sea salt and freshly cracked pepper to taste
- 2 asparagus spears wooden ends removed, and cut into small pieces
- 3-4 grape tomatoes sliced
- 1 tbsp fresh spinach chopped
- 1 small slice of extra sharp cheddar diced
Instructions
- Preheat the oven to 350 degrees. Coat a mini baking dish with butter or olive oil cooking spray.
- Mix the eggs with the milk until well combined.
- Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper to taste.
- Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.
- Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and serve immediately. Enjoy.
A tasteful and easy vegetarian dish!
Have a lovely day,dear!
An easy and tasty frittata!
Looks delicious Pam especially with so many things on top.
This looks like such a easy and yummy dish!
Now that is my idea of a perfect breakfast, although my family would howl at having to wait for their morning repast.
So delicious and appetising Pam!
Cheers and hope you have a fantastic weekend,
Lia.
I just adore those little casseroles.
This gives me a great idea for sunday brunch
Have a wonderful weekend!
I love those little dishes. Very pretty …and probably very, very tasty 🙂 ela
I love the little baking dishes for fritatta making! They are the perfect breakfast or lunch-sized.
This sounds great, could just eat this for dinner!
,This looks terrific, Pam.
I’ve never prepared this dish oven baked but I think it’s a great way to cook a healthier and lighter frittata!
That mini baker is adorable! Great looking frittata, Pam, although it looks super filling for just one person. I’d have to share that big Bahama mama.
Thanks for a great idea! I made one for lunch today with a little chard, cherry tomatoes, serrano pepper, white cheddar, chives, and basil. It was absolutely delicious!
Thank you! I made it for brunch today and even the grandkids who don’t usually like asparagus loved it! It was gone leaving everyone wanting more!