Asparagus Frittata Bites
Delicious served warm or at room temperature, these appetizers are great on their own or on small toasts.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 36 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 58 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 1% |
| vit A | 4% |
| vit C | 2% |
| folate | 5% |
-
8 eggs
1 cup (250 mL) shredded Gruyère or Swiss cheese
1/2 cup (125 mL) milk
1/4 tsp (1 mL) each salt and pepper
Half pkg (300 g) frozen asparagus, partially thawed
Preparation:
In bowl, whisk together eggs, half of the Gruyère cheese, the milk, salt and pepper. Cut tips off asparagus and set side. Chop remaining asparagus; add to egg mixture. Pour into greased 8-inch (2 L) square metal cake pan. Sprinkle with remaining cheese; attractively arrange asparagus tips evenly over top.
Bake in 350°F (180°C) oven for 30 minutes or until golden and knife inserted in centre comes out clean. Remove from pan. Cut into 16 squares; cut each diagonally in half to form triangles.
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