Cookbook

Grease 8 muffin cups.

Cook potatoes in salted, simmering water until just tender. Drain, cool, cut into small dice and set aside. Chop onion and garlic. In a medium skillet, heat oil, then add the onion. Saute with the asparagus, stirring often for 5-7 minutes, until tender but not brown. Add the garlic during the final minute of sauteing so it doesn't burn. Add 1 teasp. salt and the pepper, potatoes and herbs, and stir gently to combine.

Divide the vegetables into the prepared muffin cups, then top with the diced cheese. Whisk eggs, then divide evenly among the muffin cups over the vegetables. Dust each muffin with a pinch of salt.

Quantites ok pour petit plat a tarte. Cuire 15-20'.

350 F - until eggs are set, or about 15' (start checking after 10'). Allow to cool, then run a paring knife around each frittata and unmold. Serve at room temperature.