Mini prosciutto & asparagus frittatas

Mini prosciutto & asparagus frittatas

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(17 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Makes 12
These simple savouries are a great addition to your first picnic of the year – or as a light lunch treat, whatever the weather

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal122
  • fat8g
  • saturates3g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0.58g
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Ingredients

  • 12 slices prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 125g pack asparagus tips

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 6 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g Parmesan, grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides. Heat oil in a small frying pan and cook onion for 5 mins, until soft. Meanwhile, snap the tip ends off the asparagus and set aside. Finely slice the stalks and add to the onions when soft. Cook for 2-3 mins more, then remove and cool.

  2. Beat the eggs, milk and ¾ of the Parmesan together. Add some onion mix to each muffin hole. Divide over the egg mix, then top with the asparagus tip ends. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.

  3. Allow to cool for a few mins then remove from tin and eat warm or cold.

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Comments (18)

rebeccalauren91's picture
5

These are the first frittatas I have tried to make and they were extremely tasty and easy too! When asking what the rest of my family would rate this recipe they said five PLUS! I will definitely be making these again :)

mecheshier's picture
5

Wow, I cannot wait to try this. Perfect for spring. I was looking for a recipe for a new non-alcohol drink I discovered (ALTAR). I am expecting company in a few weeks and I want to make it special. They have a variety of organic mixers, so there is some flexibility. I was thinking on the Bliss mixer. Their website is http://www.altarco.com/... I would love ANY suggestions that you may have for different foods that would go with their drinks. Thank you

gillibee's picture
5

Forgot to rate

gillibee's picture
5

Excellent..was worried that as the meat was a bit scrappy they wouldn't hold together but they did.
Agree that they are quite salty due to meat and cheese

002889's picture
5

Absolutely delicious! Didn't add all of the parmasan (as it seemed a lot!) and turned out yummy. Popular all round!

marybourkeis's picture
4

These were easy to make and quick. They reheated well the next day. I will be making these again.

auntie mo's picture

I made these for a brunch this morning, and swapped the asparagus for some wilted spinach which worked very well. Will try the salmon next time.

satsumayum's picture
5

Made these for a BBQ party at the weekend and everyone loved them. They're very easy to make and hold their shape well. I also made proscuitto and portobello mushrooms. The only thing I would say is they're quite salty and could benefit from a touch of pepper.

emilyshort's picture
5

Delicious! Really liked these - had them straight from the oven for a starter - but will definitely make them again and try them cold the next day too.

chill1's picture

Any ideas what I could use instead of Asparagus tips as I hate asparagus????? Thanks.

lindarademaker's picture
5

Made these again, this time with smoked salmon, broccoli, and fennel. Reduced cholesterol by leaving out 3 of the egg yolks, only adding the egg whites and using less parmesan and milk. Still worked out great. Really good for lunch and easy to transport.

petesfanny's picture
5

Delicious both hot & cold. Will definately do again and agree with LRademaker - a bit of experimenting with flavours would be good. Fancy trying it with the salmon....

marydrum's picture
5

Great receipe - easy and really tasty both hot and cold. Would be great on a sailing trip as easy to package.

lindarademaker's picture
5

I made two types: with prosciutto and with salmon and both were loved by all my friends. Really easy and supertasty! Also thinks this recipe lends itself for experimenting with flavors. Highly recommended!

louisehowe's picture
5

The centre of our Royal wedding celebrations. So delicious.

Cadburymisshape's picture
5

Made these with bacon and mushroom and they were delish! Doing them again for sure!

katrin1's picture

These look great, I have made a similar recipe with bits of sausage and mushroom in the mix to create a breakfast feel. Think I might make this version as a starter to this Sunday's dinner.

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