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Mini Asparagus & Asiago Frittatas

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  • 1 bundle asparagus, chopped into 1” pieces
  • 1 small onion, finely diced
  • 1 garlic clove, minced or grated
  • 4 oz. Asiago cheese, shredded
  • 10 large eggs
  • 1/2 cup milk
  • 2 T. fresh parsley, chopped
  • 24 slices prosciutto
  • Salt & pepper

Cooking Instructions

  • Preheat oven to 375 degrees.
  • In a large skillet, heat a tablespoon of olive oil or coat with cooking spray. Saute the onion until translucent.
  • Add the garlic and asparagus, season with S&P, and saute another few minutes, until asparagus is al dente. Set aside.
  • Meanwhile, beat the eggs, add milk, parsley and cheese. Combine the egg mixture with the asparagus mixture and blend well.
  • In two 12-hole muffin pans, line each hole with a slice of the prosciutto. Pour the egg mixture into each hole, not going over the prosciutto “cup”.
  • Bake for 18-20 minutes or until set.
  • Allow to cool, then remove from the muffin pans. Can be served warm, room temp or cold at a picnic. Serve with a green salad or fruit, and a glass of Bogle Sauvignon Blanc.