British asparagus, pea and bacon mini frittatas

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes


You’ll need:


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.