Frittata Muffins

I was reading The Clever Gut Diet Book and the author suggests eating plenty of a variety of colorful fruits and vegetables. They contain beneficial phytochemicals. I have been cooking dishes that have a combination of colorful vegetables. Baked layered rattatouille was one and it was delicious.

I have some small pieces of almost getting bad yellow and red bell peppers and some leftover steamed asparagus. I sauted some crimini mushrooms and made frittata muffins. They are good for breakfast, as a snack, or for lunch. Easy to pack too and doesn't need to be heated because they are good hot or at room temperature.

You can use any leftover vegetables or saute what you like or have in the refrigerator. The ingredients are your choice. You can add grated cheese or crumbled bacon or you can line your muffin tins with prosciutto.

Frittata Muffins
for 12 regular size muffin cups

9 large eggs
½ cup heavy cream
½ teaspoon fine sea salt
2 tablespoons butter or light olive oil
1 cup sliced asparagus
mushrooms, cut into ¼ inch pieces
green, red, yellow bell peppers cut into ¼ inch pieces
¼ teaspoon fine sea salt
1 tablespoon chopped green onions
1 tablespoon chopped Italian parsley
12 pieces baby spinach
6 cherry tomatoes, halved
1 cup chopped cooked bacon, optional

• Preheat oven to 350° F. 
• Line muffin pan with paper or silicone liners; set aside.  
• Beat together eggs, cream, and salt; set aside. 
• Heat butter or oil over medium heat. 
• Saute bell peppers and asparagus until soft but still crunchy. Transfer into a small bowl. 
• Add more oil into the pan and saute mushrooms over high heat until soft, about 4 minutes; add to the bowl with peppers and asparagus. 
• Add salt, green onion, parsley, and bacon if using. Stir to combine. 
• Divide mixture among muffin cups. 
• Top each with a baby spinach and a tomato half. 
• Pour egg mixture into each cup and bake for 25 to 30 minutes or until set and lightly browned. 
• Serve warm or at room temperature.