Created by Cooking w/Julie

Mini Muenster & Spring Veggie Frittatas

Serves 6

Imported Muenster cheese pairs deliciously with sauteed leeks and asparagus in this crowd-pleasing and easy recipe.

Course Breakfast, Appetizer, Side Dish, Snack
Cuisine American
Keyword brunch, Mini Muenster & Spring Veggie Frittatas, Imported muenster cheese


  • 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


  1. Coat 6, 10 oz ramekins with cooking spray and place on a baking sheet.

  2. Preheat oven to 350 degrees.

  3. Melt butter over medium high heat in a sauté pan.

  4. Add asparagus, leeks, ¼ tsp salt, and 1/8 tsp pepper. Cook for 5 minutes, stirring frequently, until tender. 

  5. Stir in tarragon and divide evenly across prepared ramekins.

  6. Whisk together eggs, cream, and remaining salt and pepper.

  7. Place 3 TB grated cheese in each ramekin, reserving the rest. 

  8. Pour over evenly with egg mixture and bake for 30 minutes.

  9. Sprinkle each with 1 TB cheese and return to oven for 5 minutes or until set in the center.

  10. 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.