Spring veg & bacon frittatinis
Delight in bite-sized Spring Veg & Bacon Frittatinis! Made with crispy bacon, fresh asparagus, peas, scallions, parsley, and thyme, these mini frittatas are perfect for any meal. Quick, easy, and bursting with seasonal flavors.
- 06 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Spring veg & bacon frittatinis are a delightful and easy-to-make dish that combines the fresh flavors of spring vegetables with the savory taste of bacon. Perfect for breakfast, brunch, or even a light dinner, these mini frittatas are both nutritious and delicious. With ingredients like asparagus, peas, and scallions, you can enjoy a burst of flavor in every bite.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- If using a muffin tin, lightly grease it with a bit of oil or non-stick spray. Set aside.
- Wash and trim the asparagus, then cut it into 1-inch pieces.
- Shelled fresh or thaw frozen peas if needed.
- Thinly slice the scallions.
- Chop the fresh parsley and thyme finely.
- Heat a skillet over medium heat and cook the bacon strips until they are crispy. Then, transfer them to a paper towel-lined plate to drain any excess grease. Once cool, crumble or chop them into small pieces.
4. Blanch the Asparagus and Peas:
- Bring a pot of water to a boil and blanch the asparagus pieces for about 2 minutes until tender-crisp. Add the peas during the last 30 seconds.
- Immediately transfer them to a bowl of ice water to stop the cooking process. Drain thoroughly.
- In a large bowl, crack in the eggs and beat them until they are well combined.
- Add the blanched asparagus, peas, scallions, cooked bacon, chopped parsley, and thyme to the bowl. Stir to evenly distribute the ingredients.
- Season the egg mixture with salt and pepper to taste.
- Pour or spoon the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. Make sure to get a good distribution of vegetables and bacon in each cup.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the frittatinis are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Once baked, remove the frittatinis from the oven and let them cool in the tin for a few minutes.
- Gently run a knife around the edges of each cup to release the frittatinis, then transfer them to a cooling rack or a serving plate.
9. Enjoy:
- Serve the spring veg & bacon frittatinis warm or at room temperature. They make a delicious breakfast, brunch, or snack!
Tips:
- Pre-cook the bacon until it is crispy to add a nice texture to the frittatinis.
- Blanch the asparagus briefly in boiling water to achieve a tender-crisp texture before adding it to the mixture.
- Whisk the eggs thoroughly to ensure a light and fluffy consistency in your frittatinis.
- Use a non-stick muffin tin or silicone molds to make it easier to remove the frittatinis once they are cooked.
- Garnish with extra parsley and thyme for a fresh finish and extra flavor.
These Spring veg & bacon frittatinis are not only tasty but also a versatile addition to your culinary repertoire. By following these simple tips and steps, you can create a dish that is both flavorful and satisfying. Enjoy the fresh taste of spring with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 490kcal | 25% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 3.00g | 8% |
| Sugar 2.90g | 3% |
| Fat | |
| Fat 33g | 40% |
| Saturated 11g | 38% |
| Cholesterol 380mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 340mg | 61% |
| Vitamin B1 0.65mg | 54% |
| Vitamin B2 0.63mg | 49% |
| Vitamin B3 9mg | 56% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 1.58ug | 66% |
| Vitamin C 16mg | 18% |
| Vitamin E 2.12mg | 14% |
| Vitamin K 150ug | 127% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 4.46mg | 41% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 720mg | 21% |
| Selenium, Se 66ug | 115% |
| Sodium, Na 1380mg | 92% |
| Zinc, Zn 3.87mg | 35% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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