Mini asparagus frittatas

Cooking Vegetarian Mini asparagus frittatas

These miniature frittatas are just the right size to serve to guests.

Lables: Vegetarian Gluten free Wheat free
  1. Preheat oven to 190C/170C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
  2. Combine asparagus, tomato and onion in a bowl. Spoon evenly into holes of prepared pan.
  3. 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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1 bunch asparagus, trimmed, thinly sliced
1/4 cup semi-dried tomatoes, chopped
3 green onions, thinly sliced
6 eggs
1/2 cup pure cream
1/3 cup grated parmesan cheese, or vegetarian hard cheese
2 garlic cloves, crushed
2 tbsp basil pesto

Adv

Autors
Preparation time
15
Cooking time
12
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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