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
Bookmark Recipe
Mini Frittatas with Bacon and Spinach
12 people
20 min
Nutrition per serving
-
kcal280kcal
-
protein18g
-
saturates8g
-
fat14g
-
iron2mg
-
carbs2g
Ingredients
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 TextHeat 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.
The Quality Mark & You
Learn moreMethod
Copy TextHeat 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.
