adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spring veg & bacon frittatinis
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up quick and tasty Spring Veg & Bacon Frittatinis, ideal for picnics!
Ingredients:
  • 12 rashers short cut bacon, from the deli, trimmed
  • 10 free range eggs
  • 1 bunch asparagus (12 spears), diced into 1 cm lengths except for spears
  • 125.00 ml frozen peas
  • 2 spring onions, finely diced
  • 82.50 ml finely chopped parsley
  • 1 tsp finely chopped thyme
  • 2 tsp chilli flakes (optional, plus extra for garnish)
  • Sea salt & black pepper, to season
Instructions:
  • Preheat oven to 180C fan forced (200C conventional).
  • Lightly coat a 12-cup muffin or cupcake tray with cooking spray or grease with oil.
  • Cut each strip of bacon in half lengthwise and use the halves to line the sides of each pan.
  • Combine eggs, herbs (reserving some for garnish), and chili (if desired) in a large mixing bowl. Transfer the mixture to a pourable jug.
  • Combine the asparagus, peas, and spring onions in a bowl. Scoop 1 tablespoon of the vegetable mixture into each pan and pour the egg mixture over the top.
  • Sprinkle with the reserved herbs and chili, then garnish each frittatini with a trimmed asparagus spear. Season with a pinch of sea salt and black pepper.
  • Bake the dish in the oven for 15-20 minutes until the egg is just set but still soft in the center. Allow it to rest for 5 minutes before carefully removing it from the pan using a butter knife. Serve warm or chilled.

Similar Recipes