Mini Prosciutto & Asparagus Frittatas
These prosciutto and asparagus egg muffins are perfect for a quick and easy breakfast or snack. The combination of savory prosciutto, fresh asparagus, and creamy eggs makes for a flavorful and satisfying dish. These muffins are great for meal prep and can be enjoyed warm or cold, making them a versatile and delicious option for any time of day.
— Constant Cookbook
Ingredients
- 12 slices prosciutto
- 1 tbsp olive oil
- 1 onion , chopped
- 125g pack asparagus tips
- 6 eggs
- 100ml milk
- 85g parmesan , grated
Instructions
- Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides. Heat oil in a small frying pan and cook onion for 5 mins, until soft. Meanwhile, snap the tip ends off the asparagus and set aside. Finely slice the stalks and add to the onions when soft. Cook for 2-3 mins more, then remove and cool.
- Beat the eggs, milk and ¾ of the Parmesan together. Add some onion mix to each muffin hole. Divide over the egg mix, then top with the asparagus tip ends. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.
- Allow to cool for a few mins then remove from tin and eat warm or cold.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 12
Nutrition
- Calories: 122 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.58 milligram of sodium
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