Why recepie famous for?
Serve these mini vegetarian frittatas for a light lunch or make it a brunch date with smoked salmon on the side.
Ingredients
4 sheets filo pastry
Olive oil cooking spray
1 bunch asparagus, trimmed, cut into 4cm lengths
1 1/2 tablespoons finely chopped fresh chives
3 eggs
1/2 cup milk
3 teaspoons chopped fresh thyme leaves
8 cherry truss tomatoes, stems trimmed
80g mixed salad leaves, to serve
Instructions
Step 1
Preheat oven to 180C/160C fan-forced. Grease 4 holes of a 3/4-cup-capacity Texas muffin pan. Line holes with strips of baking paper.
Step 2
lace 1 sheet of filo on a flat surface. Spray with oil. Place another sheet on top. Repeat layering with remaining filo sheets, spraying between layers.
Step 3
Cut filo stack crossways into 4 even strips. Cut each strip in half to make 8 squares. Place 4 squares on a flat surface. Place remaining squares on top, rotating slightly, to form a star shape. Press stacks into holes.
Step 4
Divide asparagus and chives among filo cases. Whisk eggs, milk and thyme in a jug until combined. Season. Pour into filo cases. Top with tomato. Bake for 20 minutes or until filling is set and pastry is golden. Serve warm or cold, with salad leaves.
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