Mini frittatas with spinach and bacon
Difficulty
Easy 👌15
min.
Preparation
20
min.
Baking
0
min.
Resting
Ingredients
| 50 g | bacon |
| 1 | onion |
| 1 | green onion |
| 1 clove | garlic |
| 225 g | spinach |
| 7 | eggs |
| 120 ml | milk |
| 50 g | Parmesan cheese |
| olive oil for frying | |
| butter for greasing | |
| salt | |
| pepper |
Metric
Imperial
Utensils
- large measuring cup or mixing bowl
- oven
- whisk
- cutting board
- knife
- large frying pan
- muffin tin
- grater
Nutrition per serving
Cal
98
98
Protein
8g
8g
Fat
7g
7g
Carb
2g
2g
Step 1/4
- 50 g bacon
- 1 onion
- 1 green onion
- 1 clove garlic
- 225 g spinach
- 7 eggs
- 120 ml milk
- salt
- pepper
- large measuring cup or mixing bowl
- oven
- whisk
- cutting board
- knife
Preheat oven to 180°C/350°F. Finely dice bacon. Peel and dice onion. Thinly slice green onion. Peel and chop garlic. Roughly chop spinach. Beat eggs with milk in a measuring cup or mixing bowl and season generously with salt and pepper. Set aside.
Step 2/4
- olive oil for frying
- large frying pan
Heat olive oil in a large frying pan set over medium heat. Add diced bacon, onion, and garlic and sauté for approx. 2 – 3 min. Add green onion and spinach, season well with salt and pepper, and fry over medium heat for approx. 4 - 5 min.
Step 3/4
- 50 g Parmesan cheese
- butter for greasing
- muffin tin
- grater
Add spinach mixture and grated Parmesan cheese to egg mixture and stir to combine. Grease muffin cups with butter and spoon mixture into muffin cups.
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