Mini frittatas with bacon and spinach with spicy salsa
You will find lots of occasions to serve these frittatas – lunchbox, picnic, breakfast on the go, brunch
SERVES
12
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
8 large eggs
A little butter
1 tbsp 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, grated
For the salsa:
4-6 ripened tomatoes, diced
1 red onion, diced
1 fresh chilli, diced
1-2 cloves garlic, chopped
1 tbsp basil or coriander, chopped
Juice of ½ lemon
1 tbsp olive oil
A little salt and black pepper
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.
To make the Salsa: Mix all the ingredients well together and set aside until ready to serve.
Serve with some crusty bread
