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Baby potato and bacon frittatas with red onion marmalade
Baby potato and bacon frittatas with red onion marmalade
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious frittata with a creative twist on classic bacon and eggs.
Ingredients:
  • Olive oil cooking spray
  • 2 large (about 125g each) potatoes (like Desiree), peeled, finely diced
  • 6 bacon rashers, rind removed, finely chopped
  • 6 eggs
  • 60mls (1/4 cup) milk
  • 40g (1/2 cup) grated parmesan
  • 62.50 ml finely chopped fresh chives
  • Salt & ground black pepper, to taste
  • 36.40 gm olive oil
  • 3 red onions, thinly sliced
  • 48.80 gm Worcestershire Sauce
  • 16.00 gm soft brown sugar
Instructions:
  • In a heavy-based medium saucepan, warm olive oil over low heat. Stir in onions and Holbrooks Worcestershire Sauce, and cook uncovered for 15 minutes until onions are soft. Sprinkle in brown sugar and continue cooking for another 5 minutes until onions caramelize. Allow to cool.
  • Preheat the oven to 180C. Grease 12 medium muffin tins (80mls or 1/3 cup capacity) with non-stick cooking spray.
  • Boil or steam potatoes until just cooked, approximately 5 minutes. Drain and allow to cool. In a non-stick frying pan over medium heat, cook bacon for about 5 minutes or until it starts to color. Drain on paper towels.
  • Combine eggs and milk in a bowl until smooth, then fold in cooked potatoes, bacon, Parmesan, chives, salt, and pepper. Scoop mixture into muffin pans and bake in a preheated oven for about 15 minutes or until frittatas are perfectly set in the middle.
  • Preheat the grill to high. Remove the muffin pans from the oven and place them under the preheated grill. Grill for 2 minutes until the tops of the frittatas are lightly browned. Allow them to cool on a wire rack. Store the frittatas in an airtight container for your picnic. Serve the frittatas at room temperature topped with red onion marmalade.

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