1. Preheat oven to 425.
2.
Place the potato, onion and asparagus on a baking sheet. Drizzle with
olive oil, season with onion powder, garlic powder, salt, pepper and
crushed red pepper flakes; roast for 20 minutes. Decrease oven
temperature to 375.
3.
Coat a muffin pan with cooking spray. Fill each tin with the roasted
veggies and top with chopped parsley, goat cheese and egg. Bake 20
minutes.
4. Serve
frittatas immediately or store in an airtight container in the fridge.
To reheat, microwave each frittata in the microwave for 40 seconds.
Roasted Asparagus and Goat Cheese Mini Frittatas
Makes 12 frittatas
All you need:
3 baby Yukon gold potatoes, diced
1 red onion, diced
1 pound asparagus, trimmed and diced
2 teaspoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
1/4 bunch flat-leaf parsley, chopped
4 oz. plain goat cheese, crumbled
8 eggs, beaten
Cooking spray
All you do:
1. Preheat oven to 425.
2. Place the potato, onion and asparagus on a baking sheet. Drizzle with olive oil, season with onion powder, garlic powder, salt, pepper and crushed red pepper flakes; roast for 20 minutes. Decrease oven temperature to 375.
3. Coat a muffin pan with cooking spray. Fill each tin with the roasted veggies and top with chopped parsley, goat cheese and egg. Bake 20 minutes.
4. Serve frittatas immediately or store in an airtight container in the fridge. To reheat, microwave each frittata in the microwave for 40 seconds.