Mini brunch frittata
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.
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Ingredients
Method
- 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
- Preheat your oven to 180°C
- Mix together eggs, milk, cheese and black pepper in a large bowl.
- Lightly grease 12 muffin tins.
- Evenly divide corn and asparagus into the muffin tins.
- Pour over egg mixture.
- Bake for about 15 to 20 minutes or until egg has set.
Tip
Eat as they are, or serve with relish and a side salad for a café style brunch.