Mini prosciutto & asparagus frittatas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
Showing items 1 to 3 of 6
- 12 slices prosciutto
- 1 tbsp olive oil
- 1 onionchopped
- 125g pack asparagustips
- 6 eggs
- 100ml milk
- 85g parmesangrated
Nutrition: per serving
- kcal122
- fat8g
- saturates3g
- carbs2g
- sugars2g
- fibre1g
- protein10g
- salt0.58glow
Method
step 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.
step 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.
step 3
Allow to cool for a few mins then remove from tin and eat warm or cold.
