adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asparagus filo frittatas
Asparagus filo frittatas
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate your brunch with mini vegetarian frittatas, perfect for a light lunch or paired with smoked salmon for a special touch.
Ingredients:
  • 4 sheets filo pastry
  • Olive oil cooking spray
  • 1 bunch asparagus, trimmed, cut into 4cm lengths
  • 30.00 ml finely chopped fresh chives
  • 3 eggs
  • 128.75 gm milk
  • 3 tsp chopped fresh thyme leaves
  • 8 cherry truss tomatoes, stems trimmed
  • 80g mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line 4 holes of a 3/4-cup-capacity Texas muffin pan with baking paper strips.
  • Place a sheet of filo on a flat surface, gently mist it with oil, then layer another sheet on top. Repeat this process with the remaining filo sheets, making sure to spray between each layer for a golden and crispy result.
  • Cut the filo stack crossways into 4 even strips, then cut each strip in half to make 8 squares. Place 4 squares on a flat surface, then layer the remaining squares on top, slightly rotating them to create a star shape. Gently press the stacks into the holes.
  • Sprinkle asparagus and chives into filo cases. Combine eggs, milk, and thyme in a jug, season, and pour over the asparagus and chives. Add tomato on top. Bake for 20 minutes until filling is firm and pastry is golden. Enjoy warm or cold with salad leaves.

Similar Recipes