Remember last week, when I told you that my recipe for roasted asparagus was actually the first half of an even better recipe? Well, it was. Despite my extreme love of gelato and animal crackers for breakfast (sometimes the first thing you grab is actually… totally unhealthy on purpose), I like to throw in something healthy every now and then!
I’ve posted a few recipes for mini frittatas on Sugarlaws, and one of the great things about them is that they’re an easy weekend recipe that’ll stay delicious in your fridge for several days — so if you want to make these on Sunday, your batch will last to mid-week! Way more delicious than boring old toast, and way healthier than ice cream, for a quick and easy breakfast.
Mini Asparagus Frittatas
4 whole eggs
2 egg whites
1 batch Roasted Asparagus 
1 cup grated Gruyere cheese
1/2 tsp fleur de sel
Preheat oven to 375 degrees. Cut the roasted asparagus into 1 inch sections. Fill about 1/3 of each muffin tin with asparagus, reserving some of the tips. Ten add the gruyere cheese.
In a large bowl, beat eggs with salt and pepper until foamy and approximately doubled in size. Fill the muffin cups to about 3/4 full with the egg mixture, and then top with the reserved asparagus tips.
Bake for 25 minutes, or until eggs are set and slightly browned on the tops.
Makes six mini frittatas.