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Local Life - Wigan - May 2021

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38<br />

Asparagus & Salmon<br />

Mini Frittatas<br />

Gluten<br />

Free<br />

Dairy<br />

Free<br />

Serves 4<br />

Prep time: 15 minutes<br />

Cook time: 23 minutes, plus cooling<br />

Ingredients<br />

125g/4½ oz asparagus<br />

1 handful of frozen peas (30g)<br />

2 spring onions, chopped<br />

60g/2¼ oz smoked salmon, cut into<br />

small strips<br />

4 eggs, beaten<br />

Sea salt and ground black pepper<br />

These colourful savoury muffins are easy to make and are delicious<br />

served warm for breakfast or cold for lunch with a salad. Asparagus is a<br />

fabulous healthy seasonal food to include, being rich in B vitamins and<br />

antioxidants like vitamin A, C and E. For a vegetarian option swap the<br />

salmon for some feta cheese.<br />

Method<br />

1. Preheat oven to 200C/400F/gas mark 6 and grease and line 8 cups<br />

of a muffin tray with paper muffin cases. Blanch the asparagus in a<br />

saucepan of boiling salted water for 2–3 minutes until just soft. Drain,<br />

then cut into 1 cm/½ in pieces using scissors.<br />

2. Divide the asparagus, peas, spring onions and smoked salmon<br />

among the paper cases – they should be three-quarters full. Beat the<br />

eggs in a jug with some salt and pepper, then pour into the paper<br />

cases.<br />

3. Bake in the centre of the oven for 20 minutes or until the muffins are<br />

golden and just firm in the centre. Leave to cool for 5 minutes before<br />

removing them from the tray. Serve hot or cold.<br />

NUTRITIONAL INFORMATION PER SERVING: (2 frittatas) 110kcal, fat 6.3g carbohydrates 1.6g, protein 11.2g

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