Asparagus and red pepper mini frittatas

  • Low calorie cooking spray
  • 200g asparagus tips, cut into small pieces
  • 100g roasted red pepper, finely chopped
  • 6 large happy eggs
  • 2 garlic cloves, crushed
  • Small handful of finely chopped fresh tarragon
  • Salt and freshly ground black pepper



  1. Preheat the oven to 180°C/160°C Fan/Gas 4.
  2. Line a regular muffin tray with 2 paper cases per hole, and spray them with low calorie cooking spray.
  3. Blanch the asparagus in a saucepan of lightly salted boiling water for 1-2 minutes. Drain, pat dry with kitchen paper and divide the asparagus and roasted red pepper between the muffin cases.
  4. Beat the eggs and stir in the garlic and tarragon. Season well and carefully spoon the egg mixture into the muffin cases. Bake for 20-25 minutes or until set and golden then leave to stand for 10 minutes.
  5. Enjoy straight away or cool and keep in the fridge for up to 3 days and eat cold or thoroughly reheated.
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