Baby potato and bacon frittatas with red onion marmalade
Delight your taste buds with these Baby Potato and Bacon Frittatas topped with rich Red Onion Marmalade. Perfectly portioned for individual servings, this recipe combines crispy bacon, tender baby potatoes, and a hint of chives, all enveloped in fluffy eggs and sprinkled with parmesan cheese. A tangy-sweet marmalade made from caramelized red onions, Worcestershire sauce, and brown sugar adds the perfect finishing touch. Perfect for breakfast, brunch, or any gathering, these mini frittatas are both savory and satisfying.
- 29 Jun 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Baby potato and bacon frittatas with red onion marmalade make for a delightful and savory meal that combines the hearty flavors of bacon and potatoes with the rich, tangy taste of homemade red onion marmalade. This dish is perfect for breakfast, brunch, or even a light dinner. Packed with protein and flavorful ingredients, these frittatas are an easy-to-make, crowd-pleasing recipe that will satisfy your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a muffin tin with cooking spray oil to prevent sticking.
- Place the diced potatoes in a pot of boiling water.
- Cook for about 10 minutes, or until tender but not mushy.
- Drain and set aside.
- In a large skillet, cook the bacon pieces over medium heat until crispy.
- Remove bacon from the skillet and let it drain on a paper towel. Keep the bacon fat in the skillet.
- In the same skillet with the bacon fat, add 2 tablespoons of olive oil.
- Add the thinly sliced red onions and cook over medium heat, stirring occasionally, until the onions are soft and caramelized (about 15-20 minutes).
- Stir in Worcestershire sauce and brown sugar, and cook for an additional 2-3 minutes, until the sauce is thickened.
- Set aside.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the grated parmesan cheese and chopped chives.
- Add the cooked potatoes and bacon to the egg mixture, stirring gently to combine.
- Divide the egg mixture evenly among the muffin tins. Fill each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the frittatas are set and lightly golden on top.
- Remove from the oven and let the frittatas sit for a few minutes in the tin before removing them.
- Serve the mini frittatas warm, topped with a spoonful of red onion marmalade.
Tips:
- Use small, evenly sized baby potatoes to ensure they cook evenly and quickly.
- When cooking the bacon, aim for a crispy texture to add a delightful crunch to your frittatas.
- Make sure to whisk the eggs thoroughly with milk to achieve a smooth and consistent mixture.
- Grate the parmesan cheese finely to ensure it melts and distributes evenly throughout the frittata.
- Chop the chives finely for a more even distribution of flavor.
- Cook the red onions on low heat to allow them to caramelize slowly, enhancing their sweetness for the marmalade.
- Prepare the red onion marmalade ahead of time and store it in the refrigerator; this allows the flavors to meld and saves time on the cooking day.
- Use a non-stick spray or a well-seasoned pan to prevent the frittatas from sticking.
- Let the frittatas cool slightly before serving to allow them to set fully, making them easier to remove from the pan and serve.
In conclusion, baby potato and bacon frittatas with red onion marmalade are a versatile and delicious dish that you can prepare with relative ease. The combination of creamy potatoes, savory bacon, and the rich, sweet, and tangy marmalade creates a memorable meal that can be enjoyed any time of the day. Follow the tips provided to ensure your frittatas turn out perfectly every time!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 3.94g | 10% |
| Sugar 9g | 9% |
| Fat | |
| Fat 30g | 36% |
| Saturated 10g | 32% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 310mg | 56% |
| Vitamin B1 0.40mg | 34% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 1.40ug | 58% |
| Vitamin C 30mg | 32% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.12mg | 28% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 980mg | 29% |
| Selenium, Se 45ug | 86% |
| Sodium, Na 1010mg | 68% |
| Zinc, Zn 3.04mg | 28% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |