Cook up these cute asparagus & mushroom frittatas, courtesy of Fit Foodie Finds using your muffin pan. These delicious and portable egg cups are filled with savory shiitaki mushrooms (or your favorite mushroom of choice) and chunks of asparagus. They’re great for a light brunch, and you can also sub-in other veggie fillings if you like!

under 45 mins
lunch dinner

Ingredients for servings


  • 6 large eggs

  • 1 tablespoon extra virgin olive oil

  • 0.5 tablespoon minced garlic

  • 0.5 cup mushrooms sliced

  • 0.5 cup chopped asparagus quartered

  • to taste pepper

  • to taste Salt

  • 2 tablespoons reduced fat milk

  • 3 tablespoons grated cheese (your favorite kind!)


  • First, preheat oven to 350 degrees F and spray a 6 tin muffin tin with nonstick cooking spray.

  • Next, in a large sauce pan, heat 0.5 tablespoon of garlic in 1 tablespoon of extra virgin olive oil. Then, sauté asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.

  • While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.

  • Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 0.75 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.

  • Bake for about 25 minutes or until the eggs have set.

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