Frittata needs bacon. You don’t need heaps, but it just makes frittatas so much tastier, after all bacon and eggs go hand in hand together! These are awesome lil packages of protein, but be careful not to have too many as they’re pretty high in fat! They didn’t last long in my household with BG and Ivy the big bacon fiend, scoffing them down. These are ridiculously easy to make, but you could get a bit fancier and put roasted pumpkin, red capsicum or corn in them. Leave the ricotta out if dairy intolerant – just add an extra egg and a dash of your preferred milk. This makes about 10.
- 5 rashes middle bacon, fat all cut off
- 4 x eggs
- 250 grams ricotta cheese (low fat if watching weight, but it’s more processed)
- 1 cup baby spinach
- 10 cherry tomatoes
- salt n pepper
- olive oil
- 2 tablespoons of grated lemon rind.
- 2 tablespoons sesame seeds
Dice the bacon and trim all the fat off it. Basically add all ingredients in a big bowl or thermomix jug. Mix together until everything is mixed together.( If you have a thermomix just mix for 10 seconds on 3.5.)
Spray muffin tins with olive or coconut oil spray. Pour in the mixture, pop half a cherry tomato on top then sprinkle over some sesame seeds and a pinch of lemon rind. Bake in the oven on 180 degrees for 20 – 25 minutes.