Recipe: Mini frittatas with asparagus

Serves 4.

Note: For a Mother's Day brunch idea, prep the vegetables the night before to make morning assembly a breeze while Mom sleeps in. From "The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, With 150 Recipes," by Jennifer Tyler Lee (Avery Books, $20).

• 2 tbsp. extra-virgin olive oil

• 1/2 large white onion, cut in 1/4-in. pieces

• 1 medium red potato, cut in 1/4-in. pieces

• 1 lb. asparagus (about 1 bunch) trimmed and cut in 1/4-in. pieces

• 10 eggs

• 1/4 tsp. kosher salt

• 1/2 c. shredded mozzarella cheese

• 4 slices bacon, cooked and chopped, optional

Directions

Preheat oven to 350 degrees. Lightly spray a standard muffin tin with oil. For best results, use silicone baking cups in the pan.

Heat a medium frying pan over medium heat. Add the oil and onions and sauté for 2 to 3 minutes, until the onions are translucent and slightly browned. Add the potatoes and sauté for 3 to 4 minutes more. Finally, add the asparagus and mix together. Sauté 3 to 4 minutes more. Set aside.

In a large bowl, beat together the eggs and salt.

Pour the egg mixture into the prepared baking cups, filling each cup about halfway. Add a spoonful of the cooked vegetables to each cup and sprinkle with mozzarella cheese. Add the cooked bacon if using. Divide the remaining egg mixture among the cups, filling them almost all the way to the top.

Bake 20 minutes, or until the tops spring back when touched.

Nutrition information per serving:

Calories356Fat24 gSodium330 mg

Carbohydrates15 gSaturated fat7 gCalcium173 mg

Protein21 gCholesterol480 mgDietary fiber3 g

Diabetic exchanges per serving: ½ bread/starch, ½ other carb, 3 medium-fat meat, 2 fat.