Preheat the oven to 350°F. Generously grease a 12-cup muffin pan with olive oil.
In a large nonstick skillet, heat the olive oil over medium heat. Add the asparagus, tomatoes, onion, and garlic to the skillet and sautéfor 4 minutes, or until the asparagus is crisp tender. Remove from the heat and set aside to cool for 5 minutes.
In a small bowl, whisk the eggs, salt, and pepper until well blended. Stir in the cooked veggies.
Pour the egg mixture evenly into the prepared muffin cups.
Bake for 20 minutes, or until the tops are firm to the touch and the eggs are cooked.
Tips and Substitutions
Be sure to oil the muffin pan well to prevent sticking. As an alternate option, use silicone muffin cups.
To prepare asparagus for cooking, snap off the bottom part of the stalk by holding it in both hands and bending it until it snaps. Discard the woody part and use the tender top portion for this recipe.
Substitute 1 cup of canned diced tomatoes for the fresh tomato.
Substitute green beans or chopped broccoli for the asparagus.
Add 1 tablespoon of shredded cheddar cheese to the top of each muffin before baking.