Seasonal Recipe
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 Serves 4 - Preparation time: 15 minutes - Cooking time: 23 minutes, plus cooling Ingredients 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.
2. 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. 3. 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. 4. 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
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