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Cheese, Bacon & Red Onion Mini Frittatas

Course Appetizer, Main Course, Snack
Servings 6 mini frittata

Ingredients

  • 1 tbsp olive oil + extra for greasing muffin tray
  • 1 small red onion finely chopped
  • 100 g smoked bacon finely chopped
  • 3 spring onion (or 1-2 tbsp snipped chives) finely sliced
  • salt to taste
  • pepper to taste
  • 3 eggs beaten
  • 1 tbsp plain yogurt or milk, cream or similar
  • 60 g cheddar cheese grated
  • 10 g Parmesan cheese finely grated

Instructions

  1. Preheat oven to 180C/350F/Gas 4

  2. Heat the olive oil in a small frying pan and saute the onion and bacon until the onion is soft and the bacon browned (10-15 minutes).

  3. Take off the heat, stir in the spring onion or chives, season with a little salt and pepper. Set aside.

  4. Whisk together the eggs and yogurt in a jug. Add a little salt and pepper (remember that the bacon and cheese may be quite salty) and set aside.

  5. Brush a silicon 6-hole muffin tray with oil and stand it on a baking tray. If using a metal muffin tray, you may wish to line with paper cases before brushing with oil.

  6. Divide the bacon and onion mixture between the muffin cups and sprinkle a little Parmesan over each.

  7. Pour the egg mixture into muffin cups and top with the cheddar cheese.

  8. Bake in the oven until a skewer comes out clean (12-15 minutes). To brown the tops further, turn up the heat and cook for another 2 minutes.

  9. Leave the mini frittatas to cool for 3 minutes before turning out. If not eating immediately, cool and refrigerate or freeze.