Mini asparagus frittatas

Ingredients (makes 24):

• 1 bunch asparagus, trimmed, thinly sliced
• ¼ cup semi-dried tomatoes, chopped (Ina Paarman)
• 3 green onions, thinly sliced
• 6 eggs
• ½ cup pure cream
• 1/3 cup grated parmesan cheese
• 2 garlic cloves, crushed
• 2 tablespoons basil pesto

Method:

1. Preheat oven to 190C/170C fan-forced.
2. Grease two 12-hole, 1½ tablespoon-capacity round-based patty pans.
3. Combine asparagus, tomato and onion in a bowl. Spoon evenly into holes of prepared pan.
4. Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper.
5. Stir in pesto. Pour over asparagus mixture.
6. Bake for 10 to 12 minutes or until golden and set.