Mini prosciutto & asparagus frittatas

Mini prosciutto & asparagus frittatas

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 10 mins Cook: 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 12 slices prosciutto



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

  • 1 tbsp olive oil
    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



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

  • 125g pack asparagus tips



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

  • 6 eggs



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

  • 100ml milk



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

  • 85g parmesan, grated



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Apr, 2019
Looking for same lunch ideas for gluten frees and vegetarians. This fits the bill beautifully! Leave out the ham and add mushrooms for the veggies, use salmon to ring the changes with the GFs. And very tasty too!
24th Jun, 2018
Made these in mini muffin tins and reduced cooking time. Perfect as something to nibble with drinks. Made loads of times!
25th Jun, 2017
Easy to make. I added black pepper and dried herbs to the egg mixture and reduced the amount of parmesan cheese. They were tasty but far too salty.
Kim Bambrough
10th Aug, 2016
I followed the recipe exactly, they are very simple to make and look lovely when they come out of the oven and totally non-stick! They are ideal for a picnic, however we found them lacking in flavour and could do with a something extra, maybe an addition of paprika, chilli powder ,herbs or whatever you fancy. That would do the trick!
2nd Sep, 2014
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 :)
5th May, 2013
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 I would love ANY suggestions that you may have for different foods that would go with their drinks. Thank you
5th May, 2013
Forgot to rate
5th May, 2013
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
2nd Apr, 2013
Absolutely delicious! Didn't add all of the parmasan (as it seemed a lot!) and turned out yummy. Popular all round!
19th Mar, 2013
These were easy to make and quick. They reheated well the next day. I will be making these again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?