Green goddess frittata cups
1 bunch(es), (160g), cut into 3cm piceces
100 g, cut into 3cm pieces
Light sour cream
Fresh flat-leaf parsley
2 tbs, finely chopped
1 tbs, finely chopped
1 tbs, chopped
- 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.
- 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.
- 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.
- 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.