Breakfast on the Go: Asparagus Swiss Mini Frittatas

| February 11, 2008 | 3 Comments

Asparagus Swiss Mini Frittatas

Today is my first day back to work after maternity leave. I had to drop my two cute little kids off to daycare and drive an hour to work. Now, don’t get me wrong, I love my job. But I don’t think it’s ever easy for a parent to leave their children. Well, at least not a full-time parent who is invested in raising their kids.

Breakfast is, on the best days, a challenge for me. I have a hard time cooking that early in the morning for one thing. And when I do cook, it’s often on the disastrous side. Many a good omelet has been scorched in the early morning hours.

But, that being said, breakfast is the most important meal of the day (everyone knows that!). It gives you fuel after going eight hours or more without any. It revives you and gets you going for the day.

Somehow, I don’t think that a cup of coffee and a cracker is going to cut it.

Well, I’ve seen these little egg concoctions all over the Internet. The first time was on Kalyn’s Kitchen. Kalyn calls them Egg Muffins and pops two in the microwave before running out to school (she’s a teacher). Cate over at Sweetnicks calls them Egg Cups, since she gets a similar picture as I do with the term “muffin.” Recently, these appeared on Fit Fare, which (in the interest of full disclosure) I edit, and author Patricia DiGiacomo Eddy called them mini frittatas. I like that name, so I am going with it.

The difference between mine and the others I have seen is that mine have significantly less calories and fat because I use egg substitute. Flavor-wise, they are superb. I have several other varieties popping around my head . . . can’t wait to make more.

Asparagus Swiss Mini Frittatas
yields 6 (which serves 3 adults)

1 cup chopped (and cooked) asparagus – I used roasted asparagus from a few days earlier
1/3 cup provolone cheese, grated
1 tsp dried basil
1 cup egg substitute
1 tbsp Romano cheese, freshly grated

Preheat the oven to 350 degrees and grease the insides of a six cup muffin tin.

Layer ingredients in the muffin tins in the order above.

Place in oven and cook for 18 minutes.

Let sit for 5 minutes and then enjoy!

Category: Breakfasts, eggs

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (3)

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  1. megan says:

    I’ve been making Kayln’s breakfast muffins for a few weeks now. So to mix things up, I’ll give yours a try next. They are great for breakfast on the go!

  2. Patti says:

    Sounds delicious. I love breakfast foods. We’ll have to try these!

  3. Yum the perfect breakfast, don’t think I could have just 1 though!

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