Give the usual bacon and eggs a miss and try these easy frittatas. If you don’t have a muffin tin, make one large frittata in a cake tin.
Ingredients
15g butter
6 spring onions, chopped
125g mushrooms, chopped
125g bacon, chopped
6 extra-large eggs
410g Rhodes Tomato Chopped Peeled
200g feta cheese, diced
Salad onions or chives to garnish
Salt and pepper
Ingredients
15g butter
6 spring onions, chopped
125g mushrooms, chopped
125g bacon, chopped
6 extra-large eggs
410g Rhodes Tomato Chopped Peeled
200g feta cheese, diced
Salad onions or chives to garnish
Salt and pepper
Method
Preheat the oven to 200°C and grease a muffin tin with cooking spray. Heat the butter in a pan and fry the spring onions and mushrooms for a couple of minutes. Add the bacon and fry until cooked. Remove from the heat. Beat the eggs in a large mixing bowl and season with salt and pepper. Add theRhodes Chopped Peeled Tomatoes to the eggs. Add the feta cheese to the bacon mixture and spoon the mixture into the muffin tin. Pour the egg-and-tomato mixture over the bacon mixture and bake for 20-30 minutes or until cooked. Allow the frittatas to stand for a several minutes before serving garnished with salad onions or chives.
Preheat the oven to 200°C and grease a muffin tin with cooking spray. Heat the butter in a pan and fry the spring onions and mushrooms for a couple of minutes. Add the bacon and fry until cooked. Remove from the heat. Beat the eggs in a large mixing bowl and season with salt and pepper. Add theRhodes Chopped Peeled Tomatoes to the eggs. Add the feta cheese to the bacon mixture and spoon the mixture into the muffin tin. Pour the egg-and-tomato mixture over the bacon mixture and bake for 20-30 minutes or until cooked. Allow the frittatas to stand for a several minutes before serving garnished with salad onions or chives.
Useful Tips
Don’t add too much salt as the feta cheese is already quite salty.
If you make a large frittata in a cake tin (22 cm), it will take about 10 minutes longer to cook than the individual frittatas.
