Name: Asparagus and Shiitaki Mushroom Frittatas
Ingredients: -6 eggs; -1 tablespoon EVOO; -1/2 tablespoon garlic; -1/2 cup shiitaki mushrooms, sliced; -1/2 cup chopped asparagus, quartered; -salt and pepper to taste; -2 tablespoons milk; -3 tablespoons grated cheese (your favorite kind!)

Ingredients

-6 eggs
-1 tablespoon EVOO
-1/2 tablespoon garlic
-1/2 cup shiitaki mushrooms, sliced
-1/2 cup chopped asparagus, quartered
-salt and pepper to taste
-2 tablespoons milk
-3 tablespoons grated cheese (your favorite kind!)

Instructions

First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee 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 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
Bake at 350 for about 25 minutes or until the eggs have set.