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.

  • 20 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 4 Servings
  • 7 Ingredients

Spring veg & bacon frittatinis

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:

12 bacon strips
300g
6 eggs
300g
3/4 lb asparagus
340g
1/2 cup peas
60g
1/4 cup scallions
30g
1/2 bunch fresh parsley
27g
1 tsp fresh thyme
5g

Instructions:

1. Preheat the Oven:
- 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.
2. Prepare the Vegetables:
- 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.
3. Cook the Bacon:
- 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.
5. Mix Eggs and Vegetables:
- 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.
6. Fill the Muffin Tin:
- 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.
7. Bake:
- 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.
8. Cool and Serve:
- 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 Size270 grams
Energy
Calories 490kcal25%
Protein
Protein 36g25%
Carbohydrates
Carbohydrates 9g2%
Fiber 3.00g8%
Sugar 2.90g3%
Fat
Fat 33g40%
Saturated 11g38%
Cholesterol 380mg-
Vitamins
Vitamin A 220ug24%
Choline 340mg61%
Vitamin B1 0.65mg54%
Vitamin B2 0.63mg49%
Vitamin B3 9mg56%
Vitamin B6 0.56mg33%
Vitamin B9 120ug30%
Vitamin B12 1.58ug66%
Vitamin C 16mg18%
Vitamin E 2.12mg14%
Vitamin K 150ug127%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.27mg30%
Iron, Fe 4.46mg41%
Magnesium, Mg 50mg12%
Phosphorus, P 490mg39%
Potassium, K 720mg21%
Selenium, Se 66ug115%
Sodium, Na 1380mg92%
Zinc, Zn 3.87mg35%
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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