Asparagus, Dill, and Goat Cheese Filling
Appears in Cook's Country August/September 2013
What looks like a muffin but tastes like an omelet? And where has this delicious and handy recipe been all our lives?
WHY THIS RECIPE WORKS
To make this traditional egg dish in individual, brunch-friendly portions, we pour our custard into a muffin tin before baking. Increasing the fat in the mixture by opting for half-and-half instead of milk helps the frittatas release from t...