Mini prosciutto & asparagus frittatas
These simple savouries are a great addition to your first picnic of the year – or as a light lunch treat, whatever the weather
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Gluten-free
- 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.
- 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.
- Allow to cool for a few mins then remove from tin and eat warm or cold.
Going on a picnic?
For a picnic, cool the frittatas, then return to the tin for easy transportation, or stack in containers layered with baking parchment.
PER SERVING
122 kcalories, protein 10g, carbohydrate 2g, fat 8 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.58 g
Recipe from Good Food magazine, May 2011.
http://www.bbcgoodfood.com/recipes/1272642/
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Ingredients
- 12 slices prosciutto
- 1 tbsp olive oil
- 1 onion , chopped
- 125g pack asparagus tips
- 6 eggs
- 100ml milk
- 85g parmesan , grated
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Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Gluten-free
Ingredients
- 12 slices prosciutto
- 1 tbsp olive oil
- 1 onion , chopped
- 125g pack asparagus tips
- 6 eggs
- 100ml milk
- 85g parmesan , grated
PER SERVING
122 kcalories, protein 10g, carbohydrate 2g, fat 8 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.58 g
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