Asparagus and Cheese Frittata Muffins

Asparagus and Cheese Frittata Muffins

Nutritional Information: 191 calories, 12 g fat, 2.5 sat fat, 2 g carb, 1 g fiber, 17.4 g protein

Servings: 12 muffins

Heart Smart Lactose Intolerant Vegetarian


  • 8 whole eggs
  • 6 egg whites
  • 1 tablespoon olive oil
  • 1 leek, white part sliced
  • 1 pound of asparagus, trimmed and cut into 1 inch pieces
  • 2 cups GO Veggie! Lactose Free Parmesan, Mozzarella & Romano Shreds
  • Salt and pepper to taste


Pre-heat oven to 375.

In a medium size bowl whisk the whole eggs and egg white.

Season with salt and pepper.

In a medium sauté pan, over medium-high heat, sauté leeks for 2-3 minutes.

Add asparagus and sauté another 2-3 minutes until partially tender. Remove from heat.

In a lined muffin tin, divide the asparagus mixture evenly among the wells.

Divide the cheese evenly to top the asparagus.

Add egg mixture to fill each well.

Bake for 10-15 minutes until firm.

Created by:  Katie Cavuto, MS, RD, GO Veggie! Ambassador, Registered Dietitian, Culinary Nutritionist, Writer, Spokesperson, Media Personality,  ©Copyright 2014