Mini Asparagus Frittata

Makes 12

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.