Mini Asparagus and Mint Frittatas

Great as an appetizer or snack! Other vegetables can stand in for the asparagus. Try blanched spinach, grated carrots, or bell peppers.

Ingredients:

• 200 grams fresh asparagus, chopped 
• 2 whole eggs plus 3 egg whites 
• 2 tablespoons light sour cream 
• 2 tablespoons skimmed milk 
• 1/8 cup Parmesan cheese, grated
• 2 tablespoons fresh mint, finely chopped 
• salt and pepper to taste

Procedure:

1.  Blanch asparagus in a pot of lightly salted boiling water for 3 minutes. Drain and cool in an ice bath. Drain well and pat dry with a paper towel.
2.  Get a nonstick muffin pan, and divide asparagus equally in each cup.
3.  In a bowl, beat whole eggs and egg whites together with the sour cream and milk. Stir in the grated Parmesan cheese and mint. Season with salt and pepper. Pour mixture into the muffin pan.
4.  Bake in a preheated oven at 400°F for 15 minutes or until firm and lightly golden.
5.  Carefully remove frittatas from the pan and cool slightly before serving.