Mini prosciutto & asparagus frittatas

Ingredients:
12 slices prosciutto
1 tbsp olive oil
1 onion, chopped
125g pack asparagus
6 eggs
100ml milk
85g parmesan, grated

Method:
o Heat oven to 180C/360F.
o Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides.
o Heat oil in a small frying pan and cook onion for 5 minutes, until soft.
o Meanwhile, snap the tip ends off the asparagus and set aside.
o Finely slice the stalks and add to the onions when soft.
o Cook for 2-3 minutes more, then remove and cool.
o Beat the eggs, milk and ¾ of the Parmesan together.
o Add some onion mix to each muffin hole.
o Divide over the egg mix, then top with the asparagus tip ends.
o Sprinkle over the remaining Parmesan and cook for 18-20 minutes or until set.
o Allow to cool for a few minutes then remove from tin and eat warm or cold.

Makes 12 frittatas – count a 2 frittata serving as 3 proteins.
Recipe courtesy of www.bbcgoodfood.com