Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar
I wanted something light and simple for lunch today so I decided to make a veggie mini frittata. I grabbed some eggs, asparagus, spinach, and extra sharp cheddar from the refrigerator and found some grape tomatoes on the counter. 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.
Preheat the oven to 350 degrees. Coat a mini baking dish with 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.