Our Friday mornings usually consist of poached eggs and cured slices of an animals backside 😉 but this week we wanted to try something new.
After seeing some inspiration for mini frittatas we decided to give them a go and were completely blown away by the results!
For you first time frittatas here’s how:
- 6 eggs
- 1 small red onion
- 3 cloves garlic
- 1 Handful button mushrooms
- 15 frozen green peas (you don’t actually have to count 🙂 )
- ½ Red Pepper (capsicum)
- 2 slices Gouda cheese (roughly chopped)
- 2 slices Egyptian roomy or Parmesan cheese (we used Roomy because it tastes like parmesan but is much cheaper)
- 1 tsp. Paprika
- 6 strips of your favorite meat (bacon, turkey bacon, veggie bacon, etc.)
- 1 spring onion
- ¾ cup of water
- 2 Tbsp. olive oil
- Salt and pepper
The beauty of this recipe is variety! You can try any combination of the above ingredients.
- Whisk your eggs and water in a bowl, add paprika, black pepper, and a dash of salt. Use an electric whisk for extra-fluffy eggs. This Paleo version of the recipe does not use milk, use full-fat milk for added fluff and volume
- Chop all veggies and sauté in a pan with olive oil
- In a non-stick muffin tray, add the sautéed mix. Mix and match to your taste. For Paleo version, do not include cheese and peas, all else is good to go 🙂
- Spoon the whisked up egg mixture into the each muffin casing. Make sure to get the liquid as well as the froth to maintain consistency
- Sprinkle cheese & chopped spring onions on top
- Preheat your oven to 180 degrees Celsius (355F)
- Pop your muffin tray in the oven for 20 minutes, until your frittatas have risen and turned a golden-brown colour. Try to not open the door to peak
- Once done, loosen the frittatas from the edges of the tray with a knife and flip your muffin tray over onto a cooling rack. They should slide right out
These were surprising easy and delicious. The frittatas had risen quite high in the oven but once cooled they sunk down a bit. Any advice on how to remedy this is welcome!