About the Recipe
This is a great breakfast and snack idea. They are transportable and freeze well.
2T oil for frying
1/2 onion, finely chopped
2 cloves of garlic, crushed
6 mushrooms, thinly sliced
1/4 red capsicum
1 large handful baby spinach
salt and pepper
3T milk of your choice
2T flour of your choice
4 strips of bacon
1 tomato, diced
Preheat the oven to 175C.
Grease a 12 hole silicon muffin tin (if using a metal tray, best to use cases).
Melt oil in a large frying pan over a medium heat.
Add the onion and garlic and cook for 2mins.
Add the mushrooms and capsicum and cook for another 3mins.
Add the spinach and cook until wilted.
Season to your liking with salt and pepper.
Transfer to a bowl or colander and drain off excess liquid.
Crack the eggs into a large bowl and wish with the milk and flour.
Season and add the cooked vegetables, diced tomato and mix.
Cut the bacon into thirds and place in the bottom of each muffin hole.
Spoon the frittata mixture in until level with the top.
Place muffin tray in the oven for 15-20mins, or until the muffins have risen and a metal skewer comes out cleanly.
Remove from the oven and allow to cool before turning out.
Store in an airtight container in the fridge for 2 days or freeze.