Mini frittatas filled with crispy bacon, spinach, mushrooms, onions, red peppers, and peas and topped with fresh parsley. Great as a mini breakfast or as an appetizer with little guilt!
A few months ago, my friends and I got together for brunch at a restaurant called Scramblz in San Jose. I had ordered one of their specials, a broccoli bacon frittata. It was the first time I’ve ever had a frittata, and I’ve been in love with them since. So, I decided I wanted to try my hand at making them. I love bite size foods. They’re portion controlled and easy to eat with no need for forks or plates.
That said, I actually don’t usually eat with my hands. I eat burgers wrapped in napkins so I don’t have to touch them. Sometimes I eat pizzas with a fork and knife and chips with chopsticks. I know. I’m odd. But it works. lol
With this recipe, all the ingredients are healthy including the bacon since I used turkey. You’ll need a lot of veggies. I chose the vegetables that I liked, but I also wanted variation in color. My choices included red peppers (red), mushrooms (brown), peas (green), frozen spinach (green), onions (white), and parsley (green). You can use whatever vegetables you want as long as you try to keep the amount the same as the recipe.
First, measure out the peas and the frozen chopped spinach. Allow them to thaw a little bit at room temperature. Then, chop and dice the red pepper, mushrooms, onions, and parsley.
In a skillet, add about a teaspoon of olive oil under medium to low heat. Wait about a minute before adding your vegetables. Add the veggies that will take longer to cook first. I added the red peppers, onions, mushrooms, and peas first. I saved the spinach until almost the end since it doesn’t take long to cook. If the vegetables seem to dry up and cook too fast, add about 1-2 tablespoons of water and lower the heat. Then add about 1/8 teaspoon of salt. You don’t need a lot because the bacon is already salt. Cook the veggies until they are tender. It’ll look like this.
Set the veggies aside. In a skillet, fry about 4-5 bacon slices until they become crisp. There’s no need to add oil because there’s already oil and fat in the bacon, which will come out as you cook. I know there’s more bacon strips in my photo than what I said to make, but I made more so I could eat them while I moved around the kitchen.
Set the bacon aside for now. Place them on a paper towel so that the oil from the bacon can be soaked up.
Next, preheat the oven to 350oF. I greased a regular 12 cup muffin tin with cooking spray, but after the mess I made, I think it’s probably better just to line the muffin tins with cupcake/muffin liners. Otherwise, there’s a ton of soaking and scrubbing to do after you remove the frittatas. My muffin tin looked like this afterwards. I think it was harder to clean my mess than to make the food… So to save time, use muffin liners.
In a medium size bowl, crack 8 eggs and whisk until the eggs becomes smooth. Then add milk and whisk until it’s evenly combined.
Now, you can add the vegetables to the muffin tins. Distribute evenly.
Pour the egg mixture into the muffin tins to about the halfway point. If there’s some leftover after you pour the mixture into all 12 muffin tins, go ahead and evenly distribute the rest. It should be about ¾ of the muffin tin high.
Break the bacons into bite size pieces and evenly distribute into the muffin tins. Press the bacon down so some of it will submerge in the egg mixture.
Add the finely chopped parsley on top for a refreshing taste and as garnish. I didn’t add cheese, but if you want, you can divide ¼- ½ cup cheese among the 12 muffin tins. Sprinkle salt over the top. Again, you won’t need a lot of salt. I divided 1/8 teaspoon of salt among the 12 mini frittatas.
Bake in the oven at 350oF for 15-20 minutes until the eggs have set.
Allow the frittatas to cool for a few minutes before plating and serving. Enjoy!
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