Mini Spring Asparagus Frittata

Spring is here! and I love a good brunch. So what does that mean? Yep, you guessed it Mini Spring Frittata. I have a love hate relationship with Spring. All the pollen aggravates my allergies but it also means fresh veggies and farmers markets! Asparagus is in season. I saw a few farmers selling it last weekend at the first Spring Pepper Place market. So of course I had to incorporate asparagus into my frittata. Brunch is meant to be an easy meal. Weekends are for relaxing not for working your butt off in the kitchen. These Mini Spring Frittatas may look difficult but they are really easy to make.

To make 2 individual Mini Spring Frittata you need:

• 4 eggs
• 4 spears of asparagus
• 1 tsp finely minced onion
• 1 tsp fresh thyme
• 2 oz goat cheese
• pinch of red pepper flakes
• salt and pepper

Pre-heat your oven to 350 degrees. In a mixing bowl whisk your eggs together with minced onion, thyme, red pepper flakes, salt and pepper. Spray two individual tart pans lightly with cooking oil. Then place the pans on a baking sheet. Divide the egg mixture evenly into the two tart pans. Add about an ounce of crumbled goat cheese to each pan. Trim your asparagus tips to fit and layer on top. Bake for about 25 minutes checking to make sure the frittata is cooked in the center.