Looking for a bit of lunch box inspiration? These pint sized frittatas are great little savoury lunchbox additions for the kids… or yourself… and can also be used for easy-to-grab snacks, lunch appetisers or picnic additions. They feature the beautiful spring vegetable – asparagus, which is in season, cheap and in abundance right now in Australia.
Give these a try and I guarantee they will be a firm family favourite. Simply remove the bacon for a vegetarian option. I like replacing it with a little bit of feta or haloumi.
What you need:
6 slices bacon, fried and diced
2 tbs olive oil
1 onion, finely diced
2 bunches of asparagus
8 eggs
100ml milk
4 tbs grated parmesan
Method:
Heat oven to 160 degrees C, fan forced.
Grease a 12-hole muffin tin.
Heat oil in a small frying pan and cook onion until soft and translucent.
Snap the woody ends off the asparagus and set aside. Finely slice the spears and add to the onions. Cook for a further couple of minutes then set aside to cool.
Beat the eggs, milk and 2 tbs of Parmesan together. Add in the bacon and the asparagus and onion mix. Divide the mixture over each muffin hole, and sprinkle over the remaining Parmesan.
Cook for 15-20 minutes or until set.
Allow to cool
