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:

  1. Preheat oven to 190C/170C fan-forced.
  2. Grease two 12-hole, 1½ tablespoon-capacity round-based patty pans.
  3. Combine asparagus, tomato and onion in a bowl. Spoon evenly into holes of prepared pan.
  4. Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper.
  5. Stir in pesto. Pour over asparagus mixture.
  6. Bake for 10 to 12 minutes or until golden and set.
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