12 spears of fresh Australian asparagus, woody end removed then
cut into 4 cm pieces
1 medium (150g) red capsicum, diced
1 medium (100g) red onion, diced
1 tablespoon olive oil
1 tablespoon water
6 large eggs
½ cup pure cream
½ cup chopped fresh flat leaf parsley
1 cup (100g) sharp shredded cheese such as parmesan
Fresh ground salt and pepper
1 Pre-heat the oven to 200°C (or 180°C for fan-forced ovens) and lightly grease a 12 hole non-stick muffin pan.
2 Heat the olive oil in a frying pan. Add the capsicum and red onion and sauté for 5 minutes until the onion softens.
3 Microwave the asparagus pieces with 1 tablespoon water for 2 minutes on high power. Drain and set aside.
4 Gently whisk the eggs in a bowl and then stir through the cream. Season with salt & pepper.
5 Divide the egg mix evenly between the 12 cups. Add onion & capsicum mix and then top with cheese. Top each cup with asparagus pieces ensuring each mini frittata gets a tip piece.
6 Bake in the middle of the oven for 12-15 minutes or until just cooked fully through. Delicious hot or cold.