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Mini brunch frittata

Serves 6
Prep time: 10 mins
Cooking time: 15-20 mins

Perfect for a weekend brunch, or a picnic lunch. You can even whip these snack size frittatas up the night before and reheat them in the morning.



  • 6 eggs
  • ½ cup low-fat milk
  • ½ cup grated cheese
  • 1 pinch of black pepper
  • 2 cups sweetcorn (fresh or frozen)
  • 1 can asparagus spears, drained
View the method
  1. Preheat your oven to 180°C
  2. Mix together eggs, milk, cheese and black pepper in a large bowl.
  3. Lightly grease 12 muffin tins.
  4. Evenly divide corn and asparagus into the muffin tins.
  5. Pour over egg mixture.
  6. Bake for about 15 to 20 minutes or until egg has set.


Eat as they are, or serve with relish and a side salad for a café style brunch. 

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