From Our Kitchen: Mini Egg Frittatas

I could eat eggs almost any time - I love them scrambled, fried, poached; as omelets, frittatas, quiche, pretty much any way you can come up with (except hard boiled, yeck). Harris is also a pretty big fan of eggs, and we, like most people, do enjoy having breakfast for dinner every once and awhile. This is one of my favorite breakfast for dinner recipes, just because I feel like it is a little bit different, and also incorporates a lot of flavors. A lot of this recipe is "guesstimates" in terms of ingredient amounts - I usually just eyeball it, so do keep that in mind.

What You'll Need:
Makes about 24 mini frittatas

• 1 carton Egg Beaters
• 1/2 container deli turkey, chopped
• 1/2 bunch of asparagus, steamed
• Goat cheese (or any other kind of cheese you prefer)
• salt & pepper to taste

What You'll Do:

1. Preheat oven to 350 degrees
2. Pour egg beaters into large bowl. Season with salt & pepper. Give a good whisk.
   
   
   
   
   
3. Chop deli turkey and asparagus into small-ish pieces (don't you love the precision here?)
   
   
   
   
   
   
   
   
4. Spray muffin pan with Pam
5. Use a measuring cup to pour eggs into muffin pans (only fill about 1/3 of the way at first)
   
   
   
   
   
6. Top eggs with several pieces of turkey, asparagus, and cheese
7. Fill remainder of cups with egg
   
   
   
   
   
8. Bake for about 20 minutes, or until middle is set, and edges are slightly browned
   
   
   
   
   
9. Enjoy!