mini fritatta

Ingredients

Original recipe makes 6 servings

3 spears fresh asparagus, cut in half

1 serving cooking spray (such as Pam)

1/4 cup milk

4 large eggs

4 teaspoons maple syrup

salt and ground black pepper to taste

1/4 onion,

1/4 cup shredded Swiss cheese

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4

minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray. 3. Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl. 4. Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups.

Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese.

5. Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.