When you’re craving something a bit different for breakfast, or just need a new morning snack idea, this mini breakfast frittata recipe will surely hit the spot.
MINI BREAKFAST FRITTATA’S
Makes 6 frittata’s
Ingredients
1 large potato, washed
6 rashers of bacon
1 large tomatoes
12 eggs
½ cup cream
½ tsp salt
¼ tsp pepper
3 shallots
¾ cup grated tasty cheese
Canola oil spray
Method
- Preheat oven to 180 degrees Celsius
- Peel the potato and dice into 1 cm cubes. Place on a tray and cook in the oven for 20 minutes. Remove & place on the bench to cool slightly
- Spray a muffin tin well with oil
- Remove the rind from bacon and line the muffin tin with the bacon, wrapping it into a circle until it fits in the tin.
- Sprinkle the cooked potato into the muffin tins
- Dice the tomato into 1 cm cubes & sprinkle into the muffin tins on top of the potato
- Crack one egg into each muffin hole
- With the remaining eggs, crack them into a separate bowl, add the cream, salt and pepper. Whisk until well combined & then fill up each muffin tin with the egg mix until it is about 1/2 cm from the top of the muffin tin. There may be some mix left depending on the size of your muffin tin
- Finely slice the shallots & sprinkle on top of the egg mix
- Sprinkle the grated cheese evenly on top over the shallots
- Place in the oven & bake for 30 minutes, or until the egg is cooked
- Cool on the bench for approximately 15 min, before attempting to remove the frittata’s gently with a butter knife
- Enjoy warm!
get social
with us