Noooooooo!!!! For the past couple of days, I have been writing and perfecting this recipe to share with you all and I was about to send it through to my blog and low & behold – blank page! How that happened I’m not 100% sure but I think I had a blank document open and saved it as my mini bacon & egg frittatas! After screaming at the computer for a good 10 minutes, then freaking out for another five, the lesson I learnt was that it was a mistake, mistakes happen as we’re human. But I will always be checking every document before saving and maybe I’ll set up an auto-save for my documents! Have you ever made a ‘saving document’ mistake? How did you overcome your issue?
So I’m sorry I couldn’t get this easy and healthy recipe to you sooner, it’s something my body needed after I unexpectedly had a tooth extracted last week . For two days after the my tooth was pulled, all I ate was canned soups and stews with fresh bread! My mouth was that sore that I couldn’t possibly eat anything else. In cases like these, eating canned food is just the easiest (not best) solution.
After two days of eating canned food, my body was craving homemade food. And as I was still feeling under the weather nor did I have the energy to prepare a four course meal, I needed something totally easy, that only used a handful of ingredients . What I was craving was bacon and eggs but how could I eat crispy bacon or toast? Crunch and chewing just weren’t on my mouth agenda yet.
Solution, these mini frittatas – everything is soft and easy to chew as well as being a ‘throw-together’ meal, it’s perfect for when you have the ‘can’t be bothered cooking’ mind. Frittatas are something I’ve been making for years now, usually using potato, onion and spinach in a big, fat slab. These mini frittatas are super easy and they’re just the prefect size for breakfast, brunch, lunch or dinner. They’re even amazing cold! Enjoy 🙂
Use two 6 hole muffin tins or one 12 hole muffin tin.
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You can make one large frittata, I find the smaller ones cook quicker.
1 teaspoon coconut oil + more to grease muffin tin
1 small onions, finely diced
5 bacon rashers, rind removed, diced into 2-3cm cubes
6 free range eggs
¼ cup water
5 spring (green) onions, finely sliced
Heat oven to 180°C.
Grease your muffin tin with coconut oil.
In a small saucepan over medium heat, add oil, onion and bacon. Fry for 5-6 minutes until bacon is turning golden brown and the onions are softened.
While frying the onion and bacon, whisk together the eggs and water in a bowl. Set aside until needed.
Divide the bacon mixture between each muffin hole.
Fill each muffin hole ¾ full with the egg mixture.
Sprinkle with ¾ of the spring onions and place in the oven. Bake for 15-20 minutes, until golden on top.
Allow to stand for 5 minutes prior to serving. Run a knife around the edge of each frittata to release it from the muffin tin.
Serve immediately with more springs onions on top.