Mini Muenster Frittatas with Spring Veggies

Mini Muenster & Spring Veggie Frittatas

Created by Cooking w/Julie
Imported Muenster cheese pairs deliciously with sauteed leeks and asparagus in this crowd-pleasing and easy recipe.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 6 frittatas


  • cooking spray
  • 1 tbsp butter
  • 3 cups 1” asparagus pieces
  • 1 cup chopped leeks (white and light green parts)
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp pepper, divided
  • 1 tbsp minced tarragon, additional for garnish
  • 18 large eggs
  • 1/3 cup cream
  • 1 1/2 cups shredded imported Muenster cheese


  • Coat 6, 10 oz ramekins with cooking spray and place on a baking sheet.
  • Preheat oven to 350 degrees.
  • Melt butter over medium high heat in a sauté pan.
  • Add asparagus, leeks, ¼ tsp salt, and 1/8 tsp pepper. Cook for 5 minutes, stirring frequently, until tender. 
  • Stir in tarragon and divide evenly across prepared ramekins.
  • Whisk together eggs, cream, and remaining salt and pepper.
  • Place 3 TB grated cheese in each ramekin, reserving the rest. 
  • Pour over evenly with egg mixture and bake for 30 minutes.
  • Sprinkle each with 1 TB cheese and return to oven for 5 minutes or until set in the center.
  • Run a sharp knife around the edge of each ramekin to remove frittata to a plate or serve in ramekins. Top with optional additional tarragon.
Keyword brunch, Imported muenster cheese, Mini Muenster & Spring Veggie Frittatas