Leek, Bacon and Cheese Mini Frittatas
Ingredients
Filling
- ⅓ cup (75 mL) bacon, chopped
- 1 cup (250 mL) leeks (or onion), finely diced
- 1 cup (250 mL) white cheddar cheese, finely grated
Egg Mix
- 2 whole eggs
- 4 egg yolks
- ½ tbsp (7.5 mL) dill, finely chopped
- ¼ tsp (1.25 mL) black pepper
- ⅛ tsp (0.5 mL) salt
- ⅛ tsp (0.5 mL) smoked paprika
Instructions
- Step 1
Preheat oven to 350°F (180°C). In a medium pot, fry the bacon on medium heat until almost crispy.
- Step 2
Add finely diced leeks (or onion) to the pot and cook until translucent (approximately 3 minutes). Set mixture aside to cool.
- Step 3
Very lightly spray mini muffin tray with baking spray. Slowly pour the ingredients evenly into the mini muffin tin.
- Step 4
In a medium bowl, whisk together the eggs and egg yolks, season with black pepper, salt and smoked paprika and fill the mini muffin tin ⅔ of the way full.
- Step 5
Spread finely grated white cheddar cheese evenly over mixture within the muffin tins.
- Step 6
Bake for approximately 8-10 minutes. Once complete, garnish with a spring of fresh dill.
- Step 7
Serve warm or let cool and reheat later at 300°F (176°C) for 3-4 minutes. These frittatas can also be served at room temperature.
Nutrition Facts
Per serving | |
---|---|
Calories | 0 |
Fat | 0 g |
Saturated Fat | 0 g |
Trans Fat | 0 g |
Carbohydrate | 0 g |
Fibre | 0 g |
Sugars | 0 g |
Protein | 0 g |
Sodium | 0 mg |