Recipe by Eshun Mott, Photo by Maya Visnyei
4 strips low-sodium bacon
1 cup chopped onion
6 large eggs
1 cup milk
1 tbsp chopped chives
1/4 tsp salt
pinch black pepper
10 halved cherry tomatoes
1/2 cup grated Gruyere
Preheat oven to 350F. Generously spray 10 wells of a non-stick muffin pan with oil (or use silicone liners).
Cook 4 strips low-sodium chopped bacon (100 g) in a frying pan on medium heat for 2 min.
Add 1 cup chopped onion and sauté for 4 min or until onion is golden and bacon is cooked through. Remove from heat.
Beat 6 large eggs and 1 cup milk together until uniform.
Add onion mixture to eggs, add 1 tbsp chopped chives and season with ¼ tsp salt and a pinch of pepper.
Divide mixture between prepared muffin cups. Add 10 halved cherry tomatoes divided between cups and sprinkle with ½ cup grated Gruyère cheese. Bake for 16 min or until frittatas are set.
Turn broiler to high and broil for 2 min or until puffed and lightly golden.
Protein 8g, Carbohydrates 4g, Fat 9g, Fibre 0g, Sodium 160mg.
Frittatas are endlessly customizable. Use your family’s favourite flavour combos. (We like deli turkey and cheddar or smoked salmon and dill.)