Asparagus, Pea & Mint Frittata Muffins

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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