Mini Frittatas

These mini frittatas are filled with lightly spiced mushrooms, asparagus and goats cheese. The lack of crust and the healthy filling makes these small bites an ideal choice for a picnic, buffet, light meal or just a snack.

Course appetiser, Buffet, Picnic

Cuisine International

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 67kcal

Author Corina Blum

Ingredients

500 g mushrooms sliced
2 garlic cloves crushed
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon black pepper
8 spears of asparagus boiled for about a minute
6 eggs beaten
100 ml milk I used semi-skimmed
80 g goats cheese crumbled
1 tablespoon mint leaves chopped (optional) I prefer to leave these out these days.

Metric - US Customary

Instructions

Gently cook the mushrooms and garlic in a little oil. Lots of water will come out. Cook them until it evaporates and they have reduced in size. Stir in the spices. Cook for another couple of minutes.
Grease a twelve hole muffin tin. Put a spoonful of mushrooms in the bottom of each hole then divide the goats cheese between the quiches and top each one with a couple of pieces of asparagus. Add a few chopped herbs if using.
Beat the eggs and milk together then pour into each compartment of the tin.
Bake in the oven at 180℃ for 15-20 minutes.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition