(12 mini frittatas)

  • about 30 ml butter
  • 8 eggs
  • 150 ml milk
  • 225 g feta, crumbled
  • 100 g gruyère, grated (or replace with cheddar)
  • 100 g pecorino, grated (or replace with cheddar)
  • Handful fresh basil, chopped
  • Freshly ground black pepper to taste
  • 15 ml butter
  • 100 g thin asparagus

Preheat oven to 150 °C. Grease 12 muffin pans (volume 100 ml each) with butter. Beat eggs and milk together. Add cheeses and mix well. Add basil and mix well. Season with black pepper. (No salt - the cheeses have enough already.) Divide mixture between muffin pans. Bake for 15 minutes. Melt butter and fry asparagus for about 5 minutes until still slightly crisp. Keep warm to one side. Heat grill and grill frittatas for 5 minutes. Take out and let stand for 5 minutes before turning them out of the pans. Serve with the asparagus.