Mini asparagus frittatas

Mini asparagus frittatas

Ingredients (makes 24)

1 bunch asparagus, trimmed, thinly sliced

¼ cup semi-dried tomatoes, chopped (Ina Paarman)

3 green onions, thinly sliced

6 eggs

½ cup pure cream

1/3 cup grated parmesan cheese

2 garlic cloves, crushed

2 tablespoons basil pesto

Method

Preheat oven to 190C/170C fan-forced. Grease two 12-hole, 1½ tablespoon-capacity round-based patty pans.

Combine asparagus, tomato and onion in a bowl. Spoon evenly into holes of prepared pan.

Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Stir in pesto. Pour over asparagus mixture. Bake for 10 to 12 minutes or until golden and set.

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