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- 1 tablespoon of olive oil
- 1/2 small finely chopped brown onion
- 1 large rasher bacon
- 3 lightly beaten eggs
- 1/4 cup sweet potato puree
- 1/2 cup of grated cheese
- 1 handful of baby spinach leaves, finely chopped
- 1 spray cooking oil
Set the oven to 180 ° C (160 ° C forced by the fan). Heat oil in saucepan over medium heat and cook onion and bacon until onions are translucent.
In a bowl, beat the eggs well and add vegetables, cheese and spinach. Stir well to combine. Spray a mini cupcake tray with cooking spray and scoop out the batter. Fill a few millimeters from the top.
Put in a preheated oven and cook for 8-10 minutes, or until the frittatas are golden brown and have moved slightly away from the edge of the pan. Let cool a little and serve warm.
These frittatas are great for using mashed leftovers or other vegetables, and eggs are a great source of protein, iron, folic acid, and omega-3 fatty acids.
A good time saver: make mini versions for small hands while preparing a bigger one for yourself.
Babies who are not ready to eat with their fingers can be given scrambled egg frittata. Simply break with a fork and serve on a spoon.
This recipe was created by Belinda Graham from The Happy Home.
If you like the sound of this recipe, you may also like this One-Cup Quiche.