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Asparagus and Vegetable Mini Frittatas
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Asparagus and Vegetable Mini Frittatas

Mini frittatas make a tasty and portable meal, ideal for lunch boxes and picnics. If you have a weakness for blue cheese, crumble a little on each frittata for a special touch.

Makes 12
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

6 eggs
½ cup lite milk
½ cup grated Edam cheese
2/3 450 g bag Wattie's SteamFresh Supersweet Corn, Carrots and Broccoli
340 g can Wattie's Asparagus Spears
50 g blue cheese (optional)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 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.
Step 2
Whisk the eggs, milk and cheese together and season with freshly ground pepper.
Step 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.
Step 4
Cut Wattie's Asparagus into 3cm sized pieces, keeping aside the tips and place cut stalks into the muffin cups.
Step 5
Divide egg mixture between all the frittatas. Finish with asparagus tips and a little blue cheese, if using.
Step 6
Bake for 15-20 minutes or until golden and the egg has set. Serve hot or cold.

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6 eggs
½ cup lite milk
½ cup grated Edam cheese
2/3 450 g bag Wattie's SteamFresh Supersweet Corn, Carrots and Broccoli
340 g can Wattie's Asparagus Spears
50 g blue cheese (optional)
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