British asparagus, pea and bacon mini frittatas
Serves: 6
Prep: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 100g bacon lardons
- 3 large eggs
- 75ml crème fraiche
- 30g Parmesan cheese, grated
- Salt and Pepper
- 100g chopped, blanched asparagus
- 50g frozen peas
- 2 tbsp chopped chives
What to Do
Preheat the oven to 180˚c and line a muffin tin with six cases.
Heat a small frying pan and cook the bacon lardons until they are golden and crispy. Allow to cool.
In a bowl, whisk together the eggs, crème fraiche and Parmesan and add a little salt and pepper. Add the asparagus, peas, bacon lardons and chopped chives and stir together.
Spoon the mixture into the prepared muffin case and bake for 25 – 30 minutes.
Serve warm or cool completely and pop in your lunchbox.