Mini Frittatas with Bacon and Spinach
You will find lots of occasions to serve these frittatas – lunchbox, picnic, breakfast on the go, brunch. Enjoy warm from the oven or store in the fridge and allow to come to room temperature before eating.
Serves 12 people
preparation time 20 min
8 large eggs
A little butter
1 tablesp. olive oil
½ medium onion, peeled and finely chopped
6 streaky rashers, diced
100gms baby spinach leaves, roughly chopped
Salt and freshly ground pepper
50g cheddar cheese, grated
Heat the oven to Gas Mark 4, 180°C (350°F).
Using a little butter lightly grease the cups of a muffin tray.
Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook for 6-8 minutes. Add the spinach and continue to cook until the spinach wilts.
Meanwhile break the eggs into a bowl and whisk to mix. Season with salt and pepper then add the mixture from the frying pan and stir through. Finally add the cheese.
Divide the mixture between the 12 muffin cups and bake for 10 minutes.