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Mini Asparagus Frittatas
RECIPE
Makes 12
Ingredients
12 spears of fresh Australian asparagus, woody ends
removed, cut into 4cm pieces
1 medium (150g) red capsicum, diced
1 medium (100g) red onion, diced
1 tbsp olive oil
1 tbsp water
6 large eggs
1/2 cup pure cream
1/2 cup chopped fresh flat leaf parsley
1 cup sharp shredded cheese such as parmesan
Fresh ground salt and pepper
METHOD
Pre-heat the oven to 200 degrees Celsius (or 180°C for fan-forced ovens) and lightly grease a 12 hole non-stick muffin pan. Heat the olive oil in a frying pan. Add the capsicum and red onion and saute for five minutes until the onion softens. Microwave the asparagus pieces with one tablespoon of water for two minutes on high power. Drain and set aside.
Gently whisk the eggs in a bowl and then stir through the cream. Season with salt and pepper. Divide the egg mix evenly between the 12 cups. Add onion and capsicum mix and then top with cheese. Top each cup with asparagus pieces ensuring each mini frittata gets a tip piece. Bake in the middle of the oven for 12 to 15 minutes or until just cooked fully through. Delicious hot or cold.
December 2008
