Mini prosciutto & asparagus frittatas

Mini prosciutto & asparagus frittatas

4.923075

(13 ratings)

By

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
122
protein
10g
carbs
2g
fat
8g
saturates
3g
fibre
1g
sugar
2g
salt
0.58g
Print Add to My Good Food

Ingredients

  • 12 slices prosciutto
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 125g pack asparagus tips
  • 6 eggs
  • 100ml milk
  • 85g parmesan, grated

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

  • Tip

    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.

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.

Recipe from Good Food magazine, May 2011

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mecheshier's picture
mecheshier10:14, 5th May, 2013
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
gillibee01:36, 5th May, 2013
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
00288909:05, 2nd Apr, 2013
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
marybourkeis08:34, 19th Mar, 2013
4

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

malmo94's picture
malmo9410:23, 9th Dec, 2012

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
satsumayum05:29, 23rd Jul, 2012
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
emilyshort01:20, 10th Oct, 2011
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.

lindarademaker's picture
lindarademaker11:46, 17th Jul, 2011
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
petesfanny10:29, 14th May, 2011
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
marydrum02:01, 5th May, 2011
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
lindarademaker01:42, 4th May, 2011
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!

katrin1's picture
katrin104:01, 14th Apr, 2011

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.

Questions

Show comments

Tips

Show comments