Asparagus, pea and mint frittata muffins 154

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180° fan and generously oil a deep, 6-hole muffin tin. Line tin with baking paper.

Step 2

Third fill a large pan with water and bring to the boil. Add the asparagus and cook for 4 minutes. Add the peas and cook for 1 min more. Drain the vegetables well and tip into a large bowl with the spring onions and mint.

Step 3

Beat the eggs in a separate bowl with a good pinch of salt and lots of ground black pepper.

Step 4

Divide the vegetables between muffin cases and top with feta.