Preparation time: 10 minutes
Cooking time: 30 minutes
100g bacon lardons
3 large eggs
75ml crème fraiche
30g Parmesan cheese, grated
Salt and Pepper
100g chopped, blanched asparagus
50g frozen peas
2 tbsp chopped chives
What to do:
Preheat the oven to 180˚c and line a muffin tin with six cases.
Heat a small frying pan and cook the bacon lardons until they are golden and crispy. Allow to cool.
In a bowl, whisk together the eggs, crème fraiche and Parmesan and add a little salt and pepper. Add the asparagus, peas, bacon lardons and chopped chives and stir together.
Spoon the mixture into the prepared muffin case and bake for 25 – 30 minutes.
Serve warm or cool completely and pop in your lunchbox.