Mini Frittatas with Bacon and Spinach

Mini Frittatas with Bacon and Spinach

Mini Frittatas with Bacon and Spinach

These are outstanding, if you’re watching your carbs. I keep them on hand to snack on and to take to work.

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Print Recipe
Prep Time: mins
Mini Frittatas with Bacon and Spinach
Cook Time: 20 mins
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.
• 8
large of
Bord Bia Quality Assured eggs
• a
little of
• 1
tbsp of
olive oil
• 1/2
medium onion, peeled and finely chopped
• 6
streaky rashers, diced
• 100
grams of
baby spinach leaves, roughly chopped
• some
salt and freshly ground pepper
• 50
grams of
cheddar cheese, grated
Cooking Method:

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.