Mini Asparagus and Mint Frittatas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These tasty spring treats are great for picnics and lunch boxes. Ingredients:
1/2 tablespoon oil |
1 bunch asparagus |
1 cup fresh peas or 1 cup frozen peas |
8 eggs |
3 tablespoons self raising flour, sifted |
2 tablespoons fresh mint, roughly chopped |
1/2 cup tasty cheese, grated |
200 g feta cheese, crumbled |
1 teaspoon salt |
black pepper |
Directions:
1. Heat oil in a medium frypan, snap woody ends off asparagus, and cook for 5 minutes or until bright green and tender. Remove from pan and chop into bite sized pieces.
2. In a large bowl whisk together eggs , add cooked asparagus and remaining ingredients and stir through. Spoon mixture into a well greased 12 hole muffin pan and bake for 15 – 20 minutes at 180°C / 350 F, or until cooked through.
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