Onion, asparagus, cheese and quinoa mini frittatas

9 large organic, free range eggs with 4 yolks discarded
3TBSP organic half and half
3 tablespoons chopped fresh parsley
1/8 tsp ground sea salt
fresh ground pepper to taste

1/2 cup cooked organic quinoa.

1 cup onions sliced thin and chopped
3 ounces sauvignon blanc
4 TBSP heavy whipping cream
sprig of THYME

4 stalks of al-dente cooked asparagus chopped into 2 inch long pieces.

4 ounces shredded cheeses of choice (I used parmesean and an IKEA cheese called Prast Ost-which is like a cross between cheddar and swiss)

Sauteeing and simmering the onions with wine and cream first really adds a nice depth of flavor and does not take that much time.
You could also use just light cream or half and half, or go completely dairy free.
This is a great way to use up perishable vegetables/cheeses in fridge.

Preheat oven to 375.
In a large bowl whisk together eggs, half and half, parsley salt and pepper until well-mixed.
In a non-stick saute pan over medium-high heat sprayed with olive oil spray, saute onion and thyme until lightly golden and semi-soft. Increase heat to high, and add white wine. Bring to a boil, stirring. Add heavy cream and reduce to a medium simmer for about 5 minutes until somewhat thickened. Salt and pepper to taste. Remove from heat and let cool for about 10 minutes. Remove thyme.
Add onion mixture to eggs along with quinoa and cheeses. mix well.
Coat an 8 cup mini-loaf non-stick pan with organic olive oil spray. Ladle egg mixture evenly into each of the tins. Place on upper 1/3 rack in preheated oven. Cook until tester comes out clean and lightly golden on top. About 25 minutes. Rotate pan 1/2 way through cooking. Cooking time will vary based on type of oven, so keep a close eye after 15-20 minutes.


Serving Size: 8 mini-loaf portions

Number of Servings: 8

Recipe submitted by SparkPeople user BUBBYCHUCKS.