Bookmark Recipe

Mini Frittatas with Bacon and Spinach

Name: Mini Frittatas with Bacon and Spinach
Cook time: 20 min
Yield: 4

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. Nutritional analysis based on a serving of 3 frittatas with some Spicy Salsa and crusty bread.

4 people

20 min

Nutrition per serving

kcal

689 kcal
protein

35g
total fat

36g
saturates

13.5g
iron

4.4mg
carbs

49g

Ingredients

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

4-6 ripened tomatoes, diced

1 red onion, diced

1 fresh chilli, diced

1-2 cloves garlic, chopped

1 tablesp. basil or coriander, chopped

Juice of ½ lemon

1 tablesp. olive oil

A little salt and black pepper

Mini Fittatas

Spicy Salsa

4-6 ripened tomatoes, diced

1 red onion, diced

1 fresh chilli, diced

1-2 cloves garlic, chopped

1 tablesp. basil or coriander, chopped

Juice of ½ lemon

1 tablesp. olive oil

A little salt and black pepper

Heat the oven to Gas Mark 4, 180°C (350°F).

Using a little butter lightly grease the cups of a muffin tray.

To cook: 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.

To make the Salsa: Mix all the ingredients well together and set aside until ready to serve.

Serve with some crusty bread

The Quality Mark & You