Asparagus & Vegetable Mini Frittatas


  • 6 eggs
  • ½ cup lite milk
  • ½ cup grated Edam cheese
  • 2/3 450g bag Wattie's frozen SteamFresh Supersweet Corn, Carrots and Broccoli
  • 340g can Wattie's Asparagus Spears, well drained


  • Preheat oven to 180° C. Cut twelve 15 x 15cm squares from baking paper and use these to line a 12-cup muffin tray.
  • Whisk the eggs, milk and cheese together and season with freshly ground pepper.
  • Place 2 steamer bags of the Wattie’s SteamFresh Vegetables in the microwave and cook together on high for 2-3 minutes or until defrosted. Cut open bags and drain any excess water before dividing vegetables between muffin cups.
  • Cut Wattie’s Asparagus into 3cm sized pieces, keeping aside the tips and place cut stalks into the muffin cups.
  • Divide egg mixture between all the frittatas. Finish with asparagus tips and a little blue cheese, if using.
Bake for 15-20 minutes or until golden and the egg has set. Serve hot or cold.