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Green goddess frittata cups

Green goddess frittata cups

1
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Moderate
These cute frittata cups are cooked in a muffin tray so you can take the guess work out of portioning. They’re packed with green veggies for a nutritious and tasty light lunch.

Ingredients

Olive oil

2 tsp

Asparagus

1 bunch(es), (160g), cut into 3cm piceces

Broccolini

100 g, cut into 3cm pieces

Egg(s)

8 medium

Light sour cream

⅓ cup(s)

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh tarragon

1 tbs, finely chopped

Fresh chives

1 tbs, chopped

Instructions

  1. Preheat oven to 180°C. Brush a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with olive oil or use the WW silicone muffin moulds and place in the oven to heat for 5 minutes.
  2. Meanwhile, cook asparagus and broccolini in a medium saucepan of boiling water for 3 minutes or until just tender. Drain, rinse under cold water, then drain well and set aside.
  3. Whisk eggs and sour cream in a large jug until frothy. Season with salt and pepper. Stir in herbs. Carefully remove the hot muffin tray from oven, then pour egg mixture evenly into holes. Top with broccolini and asparagus. Bake for 15-20 minutes, until set and golden.
  4. Set aside frittata cups to cool in the muffin tray for about 10 minutes, then gently release them by running a spatula around the edges. Serve on their own as a snack or with a leafy salad on the side for a light lunch or dinner.

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