8 eggs, beaten and seasoned with salt and pepper
6 stalks of asparagus, cut in appx. ¼-inch pieces
1 cup of broccoli pieces
½ cup grated cheddar cheese
½ cup grated Monterey Jack cheese
Preheat oven to 350. Spray a muffin pan with cooking spray. Steam asparagus and broccoli until just tender, and then cool off in cold water. Add asparagus, broccoli, and cheese to eggs and mix. Pour egg mixture into muffin pan. Bake for about 25 to 30 minutes (or until cooked through). Allow to cool, and remove mini frittatas from muffin pan. Makes 12.