Name: Mini prosciutto & asparagus frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12
Cuisine: Italian
Ingredients: 12 slices prosciutto; 1 tbsp olive oil; 1 onion chopped; 125g pack asparagus tips; 6 eggs; 100ml milk; 85g parmesan grated

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Mini prosciutto & asparagus frittatas

Mini prosciutto & asparagus frittatas

Lucy Netherton

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Makes 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.23 ratingsRate

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These simple savouries are a great addition to your first picnic
of the year – or as a light lunch treat, whatever the weather

Freezable

Gluten-free

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Picnic tortilla

A star rating of 4.7 out of 5.50 ratings

Ingredients

Nutrition

Units:

MetricUS

12 slices prosciutto
1 tbsp olive oil
1 onion

chopped
125g pack asparagus

tips
6 eggs
100ml milk
85g parmesan

grated

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Nutrition: per serving

kcal122
fat8g
saturates3g
carbs2g
sugars2g
fibre1g
protein10g
salt0.58g

low

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.

RECIPE TIPS

GOING ON A PICNIC?

For a picnic, cool the frittatas, then return to the tin for easy transportation, or stack in containers layered with baking parchment.

Recipe from Good Food magazine, May 2011

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A star rating of 4.8 out of 5.23 ratings

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