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Bookmark Recipe

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.

12 people
20 min
Nutrition per serving
  • kcal
    280kcal
  • protein
    18g
  • saturates
    8g
  • fat
    14g
  • iron
    2mg
  • carbs
    2g

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

Main

  • 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

Method

Copy Text

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.

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Method

Copy Text

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.