Asparagus & Salmon Mini Frittatas
These colourful savoury muffins are easy to make and are delicious served warm for breakfast or cold for lunch with a salad. Asparagus is a fabulous healthy seasonal food to include, being rich in B vitamins and antioxidants like vitamin A, C and E. For a vegetarian option swap the salmon for some feta cheese.
Gluten Free, Dairy Free
Preparation time: 15 minutes
Cooking time: 23 minutes, plus cooling
125g/4½ oz asparagus
1 handful of frozen peas (30g)
2 spring onions, chopped
60g/2¼ oz smoked salmon, cut into small strips
4 eggs, beaten
Sea salt and ground black pepper
1 Preheat oven to 200C/400F/gas mark 6 and grease and line 8 cups of a muffin tray with paper muffin cases. Blanch the asparagus in a saucepan of boiling salted water for 2–3 minutes until just soft. Drain, then cut into 1 cm/½ in pieces using scissors.
2 Divide the asparagus, peas, spring onions and smoked salmon among the paper cases – they should be three-quarters full. Beat the eggs in a jug with some salt and pepper, then pour into the paper cases.
3 Bake in the centre of the oven for 20 minutes or until the muffins are golden and just firm in the centre. Leave to cool for 5 minutes before removing them from the tray. Serve hot or cold.
Nutrition per serving (2 frittatas): 110kcal, fat 6.3g, carbohydrates 1.6g, protein 11.2g.