Fast 800 recipes Asparagus pea and mint frittata muffins - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 recipes Asparagus pea and mint frittata muffins By You Magazine - June 9, 2019 A lovely portable breakfast, also good for brunch or lunch boxes. Serve these Fast 800 frittata muffins warm or cold with a generous salad or freshly cooked greens. Smith & Gilmour MAKES 6 2 tsp olive or rapeseed oil 150g slender asparagus, trimmed, each stem cut into 2cm-3cm pieces 100g frozen peas 4 spring onions, trimmed and thinly sliced 3-4 tbsp finely chopped fresh mint 6 large eggs 65g feta, broken into small chunks 1. Preheat the oven to 200C/180C fan/gas 6 and generously oil a deep, 6-hole muffin tin. Cut six pieces of nonstick baking paper (roughly 10cm square) and use to line the tins, leaving the excess over the sides, untrimmed. 2. Third fill a large pan with water and bring to the boil. Add the asparagus and cook for 4 minutes. Add the peas and cook for 1 minute more. Drain the vegetables well and tip into a large bowl with the spring onions and mint. 3. Beat the eggs in a separate bowl with a good pinch of sea salt and lots of ground black pepper. 4. Divide the vegetables between the six muffin cases and top with the chunks of feta. 5. Pour the egg over the vegetables then bake in the preheated oven for about 20 minutes, or until puffed up and light golden brown. COOK’S TIP Choose young asparagus that isn’t too thick – if you do end up with thicker stems, cut them in half lengthways before slicing. ON 5:2 NON-FAST DAYS Enjoy an extra muffin and add a dressing to the salad you serve alongside. You might also want to scatter the salad with toasted seeds. NUTRITION PER SERVING CALS 154, PROTEIN 12.5g, FAT 10g, FIBRE 1.5g, CARBS 3g SAVE 20% ON THE BRILLIANT FAST 800 RECIPE BOOK The Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison with foreword by Dr Michael Mosley will be published by Short Books on Thursday 13 June, price £14.99. To order a copy for £11.99 until 23 June, call 0844 571 0640; p&p is free on orders over £15. Visit thefast800.com for more information about the programme and advice on how to lose weight, stay healthy and live longer. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved