Mini Asparagus and Mint Frittatas

Serves 6

Ingredients

1 bunch asparagus
1/2 Tbsp oil
8 eggs
1 cup green peas
¼ cup self raising flour, sifted
2 Tbsp roughly chopped fresh mint
1/2 cup grated tasty cheese
200g feta cheese, cubed
1 tsp salt
black pepper, to taste
cooking spray, to grease

Summary

These little gems are studded with salty feta and sweet spring produce – a delightfully light, creamy mouthful that’s just perfect for a picnic or school holiday adventure snack.

Recipe by Martha Goes Green.

Preheat oven to 180°C.

Snap woody ends off asparagus, discard ends and cut stalks into bite sized lengths.

In a small pan, heat oil over a medium heat and cook asparagus pieces for 5 minutes or until bright green and tender.

In a large bowl whisk together eggs, add cooked asparagus and remaining ingredients and stir through.

Grease a muffin pan (12 holes!) with sunflower oil. Spoon mixture evenly into each segment and bake for 15-20 minutes at 180’C, or until cooked through and just coming away at the edges.