1 June, 2015
Bacon and spinach mini-frittatas
Mini frittatas can serve as a starter (or amuse-bouche if you do a really small version), a healthy breakfast option (no carbs!) or a centrepiece of a salad. I like the last option best.
They are really easy to make, and what you add to it really just depends on what you find in your fridge, some vegetables, bacon or chorizo if you are not a vegetarian, and certainly something spicy. An easy way to discourage people with frittata is by not adding enough flavor, if the taste of eggs is dominating, then they will be blunt, so don’t hesitate to add extra slices of spicy chorizo or smoked bacon!
The general proportion is 3 eggs and 1 spoon of milk for ¾ cups of other ingredients.
Ingredients
- half small onion, chopped
- 1 clove garlic, chopped
- 4 stripes smoked bacon, chopped
- 1/2 cup spinach, frozen or fresh
- half small red bell pepper
- 3 eggs
- 1 tbs milk
- Salt, pepper, chili pepper
Instructions
- Heat the oven to 180°C
- Place the bacon on a hot pan, when it starts to melt add the onion and garlic, stir until it gets translucent
- Add spinach and peppers, cook for around 5 minutes on medium heat.
- In a separate bowl whisk the eggs and milk, add the spinach and bacon mix and stir it together. Add the spices.
- Pour the 'omelet mix' into (silicone) muffin pan.
- Bake 15-20 minutes.
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