Power Up: Asparagus

Power Up: Asparagus

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Mini Asparagus Frittatas in a Prosciutto Cup

– Ingredients-

12 slices prosciutto
1 tbsp olive oil
½ small onion, finely chopped
12 asparagus spears
6 eggs
½ cup milk
4 tbsp Parmesan, grated

– Directions –
  1. Preheat oven to 350°F. 
  2. Heat oil in a small frying pan and cook onion for 5 minutes, until soft. 
  3. Cut the bottom inch off each asparagus spear and discard. Cut the tips off each spear and set aside. Finely slice the stalks and add to the onions. Cook for 2-3 minutes more. Remove and cool.
  4. Beat the eggs, milk and 3 tbsp of the Parmesan together.
  5. Grease a 12-hole muffin tin. Line each hole with a slice of prosciutto to cover the base and sides.
  6. Divide the cooked onions and asparagus evenly between each muffin hole, about 1 tbsp per hole. Ladle over egg mix, sprinkle over the remaining Parmesan, and then add 1 asparagus tip per frittata. 
  7. Cook for 18-20 mins or until set.
  8. Allow to cool for a few minutes, and then remove from tin. Eat warm or cold.
  9. Yields 12 miniature cups.
– Nutritional Analysis –

(per frittata): calories 53, fat 3.6 g, carbohydrates 1.9 g, protein 3.7 g, fibre 0.6 g, cholesterol 83 mg, sodium 36 mg, potassium 88 mg, sugar 1.2 g, vitamin A 6%, vitamin C 3%, calcium 3%, iron 5% 

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