Bite-sized spinach & bacon frittatas

Natasha Liviero's mini frittatas are perfect crowd-pleasers - delicious, portable, and satisfying. They keep well too, making them an easy heat-and-go breakfast option!

Photographs: Natasha Liviero

Text: Natasha Liviero

Spinach and bacon frittatas

(Makes 12)

Ingredients:

20g olive oil

130g red onion, diced

130g bacon, chopped

230g baby spinach

115g Gruyère/Parmesan cheese, grated

350g cream

8 XL eggs

3g (½tsp) garlic salt/regular salt

2g (1/4tsp) white pepper

Method:

1. Preheat the oven to 180℃ and line a 12-cup muffin pan with large muffin-style liners.

2. Heat the oil over medium heat in a large frying pan.

3. Add the onion and fry until soft. Add the bacon and fry for a few minutes before adding the spinach.

4. Continue frying over medium heat until the spinach is cooked and there is no liquid left in the pan.

5. Allow the mixture to cool for 15 minutes before adding the cheese. Mix well.

6. In a jug, whisk together the cream, eggs, salt and pepper. The seasoning can be adjusted to taste.

7. Divide the onion mixture equally between the 12 cups.

8. Pour 42g cream mixture into each muffin cup. Using a fork, gently stir each cup to ensure the onion mixture is evenly distributed throughout the cream.

9. Bake for 27-30 minutes until puffed up and lightly browned. They’ll deflate as they cool.

10. Leave to cool in the pan for 5 minutes before removing and placing onto a cooling rack.

11. Serve plain or sprinkled with petite/micro herbs.

12. Store leftovers in the fridge and warm as required.

Notes:

* Mix up the flavours by replacing the bacon with 120g smoked salmon/trout or 110g feta for a vegetarian option.

* Chevin and roast red pepper also works well - omit the bacon and add 155g roast red peppers, 100g chevin and reduce the Gruyère to 80g.