Asparagus, red onion and parmesan mini-cakes

I’ve always dreamt of making that kind of dish: it looks and tastes like a mini-frittata but almost has the fluffiness of a soufflé. If I had to make up a name for it, I could call it souttata or foufflé.

Asparagus, red onion and parmesan mini-cakes

It would be a bit of a mouthful, which this dish is not: it’s very light and heavenly, all of that with no cream or butter.

10-12 mini-cakes

preparation: 20 minutes

cooking: oven 20 minutes/200C


  • 10 medium green asparagus
  • 1 red onion
  • 1 clove garlic
  • 3 eggs
  • 1/2 cup full fat yogurt
  • 3 tbsp. olive oil
  • nutmeg
  • 1 tbsp. poppy seeds
  • 1 tbsp. sesame seeds
  • 3 tbsp. self-raising whole-wheat flour
  • 1 tsp. baking powder
  • 50 gr. grated Parmesan cheese
  • pepper (no need for salt as cheese contains enough)


  • 2 spring onions
  • Half a lemon juice
  • 1 cup yogurt


  1. Slice the asparagus, dice the onion and grate the garlic. Sweat them in olive oil. Leave to cool.
  2. Pre-heat the oven at 200C.
  3. In a bowl mix the yogurt, the eggs, and the 3 tablespoons of olive oil.
  4. Add the flour, seeds, baking powder, cheese, nutmeg, and pepper.
  5. Pour in the asparagus and onion.
  6. Butter your muffin dish. Fill each hole to two-thirds and bake for 20 minutes.
  7. In the meantime prepare the dressing: chop spring onions finely, add lemon juice, salt, pepper and yogurt.

Comments for 'Asparagus, red onion and parmesan mini-cakes'

One Response to Asparagus, red onion and parmesan mini-cakes

  1. Patricia says:

    Sounds delicious : )

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