Breakfast Frittatas
3
- Prep Time5 min
- Total Time30 min
- Makes4 Adult Sized Servings
Recipe by Eshun Mott, Photo by Maya Visnyei
Ingredients
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
Instructions
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.
Nutrition (per serving)
Calories 128, Protein 8g, Carbohydrates 4g, Fat 9g, Fibre 0g, Sodium 160mg.
Tip:
Frittatas are endlessly customizable. Use your family’s favourite flavour combos. (We like deli turkey and cheddar or smoked salmon and dill.)
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