Asparagus, Pea & Mint Frittata Muffins
Recipe: #32814
June 29, 2019
Categories: Breakfast, Snacks, Eggs, Asparagus, Peas, Brunch, Oven Bake, Gluten-Free Heart Healthy, Low Calorie, No Eggs, Vegetarian, Muffins, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (121.3 g)
- Calories 166.7
- Total Fat - 11.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 214.4 mg
- Sodium - 160.9 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 1.1 g
- Sugars - 1.2 g
- Protein - 11.2 g
- Calcium - 145.8 mg
- Iron - 1.9 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fill a large pan with water and bring to the boil and add the asparagus and cook for 4 minutes and then add the peas and cook for 1 minute more and then drain the vegetables well and tim into a large bowl with the spring onion and mint.
Step 2
Beat the eggs in a separate bowl with a good pinch of salt and lots of pepper.
Step 3
Divide the vegetables between the muffin cases and top with the chunks of fetta.
Step 4
Pour egg over the vegetables and bake in the preheated oven for about 20 minutes or until puffed up and light golden brown.
Step 5
Serve warm or cold with a generous salad or freshly cooked greens.
Tips
No special items needed.
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