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Mini prosciutto & asparagus frittatas

Mini prosciutto & asparagus frittatas

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Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal122
fat8g
saturates3g
carbs2g
sugars2g
fibre1g
protein10g
low insalt0.58g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

Rating: 5 out of 5.21 ratings
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