Asparagus and capsicum frittata muffins (GF)

Tonight we turned to our freezer for dinner inspiration, given that we seem to have collected a variety of frozen meats that need to be used up. So, while Mr BBB headed out to the BBQ to cook up a batch of sausages, I looked in our fridge to see what else I could make to fill out our dinner plates. I found a bunch of asparagus, a capsicum and some of the lovely eggs from my boss’ farm, and it wasn’t too long before an idea popped into my head. IMG_3874 Frittata! But not just any frittata… IMG_3883 Asparagus and capsicum frittata muffins! I started by chopping 3 asparagus spears and half of the capsicum into small pieces. IMG_3875 I then gave Mr BBB the remaining asparagus, drizzled with a little olive oil and sprinkled with lemon pepper, to grill on the BBQ. IMG_3885 But back to the frittata muffins. I combined three eggs, milk (I used almond milk because that’s what I had in the fridge), gluten free SR flour and grated cheese…. IMG_3876 I divided the vegetables among a well greased 6 hole muffin pan.. IMG_3877 Topped with the egg mixture… IMG_3878 And baked for about 30 minutes, until the egg mixture had set. IMG_3881 IMG_3883 And we had ourselves pretty little frittata muffins! IMG_3884 Then it was time to put our dinner together. IMG_3886 Sausages, frittata muffins and grilled asparagus. IMG_3887 And, in true Aussie style, let’s not forget a good dollop of tomato sauce on the side. Mr BBB and I both started with 2 muffins, but each went back for a third…. IMG_3889 So they cant have been too bad. Actually, they were far from bad – they were light and fluffy, and rather moreish. I think they would also make a nice addition to a breakfast or brunch table, or be a portable snack to take to a picnic. And, don’t feel that you have to use asparagus and capsicum, I am sure that other vegetables and herbs would work easily as well. The possibilities are endless! Asparagus and capsicum frittata muffins (makes 6)

  • 3 spears asparagus, sliced
  • 1/2 red capsicum, diced
  • 3 eggs
  • 1/4 cup milk (dairy or non dairy)
  • 2tbs gluten free SR flour
  • 1/4 cup grated cheese
  1. Preheat oven to 190C, and grease a 6-hole muffin pan well.
  2. Divide vegetables evenly among the 6 holes.
  3. Whisk eggs and milk, then add grated cheese and flour, stirring to combine.
  4. Pour over the vegetables.
  5. Cook for 25-30 minutes, or until the eggs have set.
  6. Allow to cook for 5 minutes in the pan, then turn out onto a wire rack. Serve warm.

What about you? Are you a tomato sauce fan?I am a tomato sauce / mustard gal for sure. Although you can keep your BBQ sauce bleh!

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