Quick easy and yummy. Great to adapt to whatever you have in the cupboard (tonight it was ham, spinach, red pepper, red onion and feta). Also good for work morning teas!
Asparagus & Vegetable Mini Frittatas
Mini frittatas make a tasty and portable meal, ideal for a picnic or in the lunch box. If you have a weakness for blue cheese, crumble a little on each frittata for a special touch.
Prep time:
Cook time:
Serves:
Serves 12
Ingredients
- 6 eggs
- 1/2 cup lite milk
- 1/2 cup grated Edam cheese
- 2/3 450g bag Wattie's frozen SteamFresh Supersweet Corn, Carrots and Broccoli
- 340g can Wattie's Asparagus Spears, well drained
- 50g blue vein cheese (optional)
Tips
Serve with a salad and your favourite chutney on the side.
Method
1. Preheat oven to 180° C. Cut twelve 15 x 15cm squares from baking paper and use these to line a 12-cup muffin tray.
2. Whisk the eggs, milk and cheese together and season with freshly ground pepper.
3. Place 2 steamer bags of the Wattie’s SteamFresh Vegetables in the microwave and cook together on high for 2-3 minutes or until defrosted. Cut open bags and drain any excess water before dividing vegetables between muffin cups.
4. Cut Wattie’s Asparagus into 3cm sized pieces, keeping aside the tips and place cut stalks into the muffin cups.
5. Divide egg mixture between all the frittatas. Finish with asparagus tips and a little blue cheese, if using.
6. Bake for 15-20 minutes or until golden and the egg has set. Serve hot or cold.
