Petite Frittatas

Ingredients:

• 4 eggs

• 4 egg whites

• ½ cup sun dried tomatoes (not packed in oil), chopped

• ½ cup roasted red pepper, chopped

• 2 cups asparagus, chopped (may also use spinach)

• 1 cup reduced parmesan, shredded

• 1 teaspoon kosher salt

• 2 Tbs Italian seasonings

• ¼ teaspoon pepper

• Cooking spray

Directions:

1. Preheat oven to 350°F. Coat one 12-hole muffin pan with cooking spray.

2. In a medium bowl, beat eggs, egg whites, Italian seasonings, salt, and pepper until blended. Stir in asparagus, sun dried tomatoes, parmesan cheese, and roasted peppers; mix well.

3. Spoon about ¼ cup egg mixture into each prepared muffin hole.

4. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve.