Mini Asparagus and Gruyere Frittatas

Healthy, gluten free and Passover friendly, these frittatas are winners! Best of all, they can be frozen for up to 3 months. However, you will want to pop one into your mouth soon after they come out of the oven. Luckily, they are made in a muffin tin so they are portion controlled.


  • 6 large eggs

  • 2 large egg whites

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup 1% milk

  • ½ cup shredded Gruyere cheese

  • 2 teaspoons fresh thyme leaves, finely chopped

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • ¾ bunch asparagus, cut into 1-inch pieces, or 2 cups other green vegetables


1.     Preheat the oven to 375F. Spray a 12-cup muffin pan with cooking spray

2.     In a large bowl, whisk together the eggs and egg whites. Stir in the salt, pepper, milk, cheese, and thyme. Set aside.

3.     In a small sauté pan, heat the oil over high heat. Add the shallot and sauté for 1 minute. Add the asparagus and sauté for 5 minutes more, until the asparagus is bright green. Allow to cool slightly, then add the shallot-asparagus mixture to the bowl with the egg mixture.

4.     Evenly pour the egg mixture into the wells of the prepared pan and place it in the middle of the oven. Bake for 23 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Allow the frittatas to cool slightly, then pop them out of the pan and serve. Or let them cool completely, remove them from the pan, and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the frozen frittatas in a 325F degree oven for 20 minutes.