Mini Frittatas: Asparagus, Sun-dried toms & Mozzarella

What a comeback recipe: simple, quick & nutritious. Exactly what The Sports Chef is all about.

These are a great portable snack or breakfast-on-the-go option.

They are so versatile - you can add your favourite flavours and use what is available and in season.

Made in 5 minutes, cooked in 18 minutes.

Why not give them a go and let me know what flavour combos you would use.

Makes 6

Ingredients:

100g asparagus, sliced

4 eggs

80g sundried tomatoes, chopped

50g Mozzarella, chopped

handful parsley, chopped

Method:

1). Preheat oven to 180C/Gas 4

2). Grease a muffin tin with some oil.

3). Pop the asparagus in the bottom of the each muffin bit of the tin.

4). Whisk the eggs, add the sun-dried tomatoes, chopped mozzarella and parsley. season with salt and pepper.

5). Spoon the mixture over the top of the asparagus and bake in the oven for 18-20 minutes or until the mixture is set.

6). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 151

Fat (g): 12

Saturates (g): 3.1

Carbohydrates (g): 1.1

Sugars (g): 0.7

Protein (g): 7.9

The Sports Chef