Name: Asparagus and Vegetable Mini Frittatas
Prep time: 10 min
Cook time: 20 min
Yield: Makes 12
Ingredients: 6 eggs; ½ cup lite milk; ½ cup grated Edam cheese; 2/3 450 g bag Wattie's SteamFresh Supersweet Corn, Carrots and Broccoli; 340 g can Wattie's Asparagus Spears; 50 g blue cheese (optional)

Mini frittatas make a tasty and portable meal, ideal for lunch boxes and picnics. If you have a weakness for blue cheese, crumble a little on each frittata for a special touch.

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Makes 12

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

6 eggs

½ cup lite milk

½ cup grated Edam cheese

2/3 450 g bag Wattie's SteamFresh Supersweet Corn, Carrots and Broccoli

340 g can Wattie's Asparagus Spears

50 g blue cheese (optional)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180° C. Cut twelve 15 x 15cm squares from baking paper and use these to line a 12-cup muffin tray.

Step 2

Whisk the eggs, milk and cheese together and season with freshly ground pepper.

Step 3

Place 2 steamer bags of the Wattie's SteamFresh Vegetables in the microwave and cook together on high for 2-3 minutes or until defrosted. Cut open bags and drain any excess water before dividing vegetables between muffin cups.

Step 4

Cut Wattie's Asparagus into 3cm sized pieces, keeping aside the tips and place cut stalks into the muffin cups.

Step 5

Divide egg mixture between all the frittatas. Finish with asparagus tips and a little blue cheese, if using.

Step 6

Bake for 15-20 minutes or until golden and the egg has set. Serve hot or cold.