5 Easy Gluten-Free Lunches For Kids
#4 Mini frittatas
Nutritive and delicious mini meal!
- 6 slices prosciutto
- 1 tablespoon olive oil
- 1 small onion, chopped
- 60g asparagus tips
- 3 eggs
- 50ml milk
- 40g parmesan, grated
Heat oven to 160C/180C, grease muffin tin, and cover the base and sides of each hole with a slice of prosciutto.
Cook onion in a frying pan until soft, add sliced asparagus stalks without tip ends, and cook for 3 more minutes.
Beat the eggs, milk and half of the parmesan together. Pour little bit of onion mix and then egg mix in each muffin hole.
Top with the asparagus tip ends and sprinkle with other half of grated parmesan.
Bake for 20 minutes, and then let it cool for few more minutes.