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. Frittata! But not just any frittata… Asparagus and capsicum frittata muffins! I started by chopping 3 asparagus spears and half of the capsicum into small pieces. I then gave Mr BBB the remaining asparagus, drizzled with a little olive oil and sprinkled with lemon pepper, to grill on the BBQ. 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…. I divided the vegetables among a well greased 6 hole muffin pan.. Topped with the egg mixture… And baked for about 30 minutes, until the egg mixture had set. And we had ourselves pretty little frittata muffins! Then it was time to put our dinner together. Sausages, frittata muffins and grilled asparagus. 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…. 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!