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.
Cook time 20 min
Prep time 10 min
Ingredients:
12 bacon strips6 eggs
3/4 lb asparagus
1/2 cup peas
1/4 cup scallions
1/2 bunch fresh parsley
1 tsp fresh thyme
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.
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 per serving
4 ServingsCalories 490kcal
Protein 36g
Carbohydrates 9g
Fiber 3.00g
Sugar 2.90g
Fat 33g
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