Mini prosciutto & asparagus frittatas

10-30 minutes 200 kcal or less 30-60 minutes asparagus bites brunch egg eggs frittata light lunch mains omelette picnic quick snack

N/A

Makes 12

Source

Ingredients

12 slices prosciutto

1 tbsp olive oil

1 onion , chopped

125g pack asparagus tips

6 eggs

100ml milk

85g parmesan , grated

Method

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.

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.

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