Little Frittata Muffins

I saw a recipe on the Slimming World website for a really dull looking egg and bacon thing in a muffin case. I started thinking about frittata and thought it would be a great healthy lunch. I often make big frittata for picnics served in slices or for buffets cut into small squares tapas style.

This is basically a small individual frittata cooked in the oven so none of that hassle cooking the top!  The slowly cooked onions made so so sweet it almost tasted like it had sugar in it. I had two for lunch with a salad of grated carrot, tomatoes and cucumber in a balsamic dressing. It is set to become a lunch time favourite.

• onions, sliced
• garlic, chopped
• potatoes peeled, quartered and sliced on a mandolin into little pieces
• red pepper, diced
• lean bacon, diced
• eggs, lightly whisked
• dried thyme
• (you could also add other veg such as mushrooms, or leave out the bacon to make veggie)

I sprayed some silicone muffin cases with Fry Light but I might not bother next time.

Soften the onion and garlic for 5mins until starting to soften. Add a dash of water if it starts to stick. Add the potato, pepper, thyme and another dash of water. Mix around so it is all coated and cover. Leave on a low heat for 10-15mins until the potato is cooked through. You could add the bacon at the start or throw it in now - it depends how cooked/dry you want the bacon.
Take off the heat and allow to cool for a while. Put the oven on at 180.
Pour the onion and potato mix into the eggs, mix well and season.
Pour into silicone muffin cases. It puffs up a little bit so don't overfill.
Place on a baking tray and bake for 10-15mins. Make sure there isn't any gooey egg visible when you poke the top.

(0 syns on Extra Easy)