This post was done in collaboration with KitchenAid.

 I haven’t been cooking a lot, or really I should say AT ALL, since Archie was born but breakfast foods seem like a good way to ease back into it. I’m pretty sure eggs are the cooking equivalent of dipping your toe in the water. Rupert usually makes Archie breakfast during the week so on the weekend I wanted to cook up something a little more special than the usual scrambled eggs, but still something quick and easy. I used this recipe as inspiration and played it by ear a little with ingredients we mostly had around the house. I was happily shocked with how good they turned out! So with all that said, I am excited to share my Mini Asparagus and Pea Frittatas made with the help of my KitchenAid® Pro Line® Series Blender.

MINI ASPARAGUS & PEA FRITTATAS

Ingredients:
4 eggs
1/3 cup of milk
1 scallion
½ cup asparagus tips
½ cup peas
¼ cup fresh mozzarella pieces
¼ cup crumbled feta
salt & pepper
red pepper flakes

INSTRUCTIONS:
1. Preheat the oven to 375 degrees 2. Put about a ½ cup of water to boil in a small pot. 3. Once boiling, drop in asparagus and peas and cover. Allow the veggies to boil for three minutes and then remove them, drain and set aside 4. Blend the eggs, milk, salt and pepper in a blender until combined and lightly foamy. Using a blender to aerate the eggs creates a lighter, fluffier frittata.

5. Coat your cast iron skillets with a little oil and pour in the eggs and half of the peas and asparagus. Put the skillet in the oven and bake for about 6 minutes.

6.Carefully, without moving the skillets too much, add the rest of the veggies and the cheeses and continue to bake for another 5-10 minutes or until the frittatas are puffed up and the eggs are set.

7. Top with chopped scallions, tarragon and a pinch of red pepper flakes and enjoy.

The frittatas were a hit and eating them straight from the mini cast iron skillets were equally so.

Shop the Post: Pro Line® Series Blender by KitchenAid® // Skillets // Copper Measuring Cup // Gold Rim Dish by Suite One Studio // Cutting boards by Sarah Sherman Samuel // Napkins by Sarah Sherman Samuel