How wonderful it is when you find a recipe that is simple to make, delicious to eat AND packed full of veggies! We think these Easy Mini Frittatas make a great breakfast-on-the-go, but are also great in a lunchbox or for a snack.

Easy Mini Frittatas

Ingredients (makes 20-24)
300g raw bacon – cooked first on the stovetop (or use ham)
1 shallot / green onion
200g of roughly chopped / washed / deseeded red capsicum
400g of roughly chopped / washed zucchini
1 handful of spinach
10 eggs

 

Method
1. Set the oven to 180 degrees.
2. Add shallot, capsicum and zucchini to the bowl. 3 seconds / Speed 4.
3. Add bacon & spinach. Speed 4 until broken up. Watch the mix so that it doesn’t turn to mush!
4. Break 10 eggs into the bowl. Add salt / pepper if desired. 10 seconds / Reverse+Speed 4.

Making Easy Mini Frittatas
5. Spoon 1/4 cup of mixture into each hole of a silicon cupcake mat. We oiled with coconut oil first. While the mixture STUCK to normal tins, it came out perfectly of the silicon baking tray.
6. Bake in the oven for 180 degrees, 20 minutes.

Easy Mini Frittatas Before / After
7. Allow to cool. Can be served warm, or also delicious cold.

You can hear us talking about this recipe in Episode 29 of The 4 Blades podcast.

Print
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Easy-Mini-Frittatas

Easy Mini Frittatas


  • Author: The 4 Blades
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 20-24

Description

How wonderful it is when you find a recipe that is simple to make, delicious to eat AND packed full of veggies! We think these Easy Mini Frittatas make a great breakfast on-the-go, but they are also great in a lunchbox or for a snack.

You can hear us talking about this recipe in Episode 29 of The 4 Blades podcast.

No: Gluten / Dairy / Nuts
Contains: Egg


Ingredients

  • shallots – 1, or green onion
  • capsicum – 200g, red, washed, deseeded and roughly chopped
  • zucchini – 400g, washed and roughly chopped
  • bacon – 300g, cooked first on the stovetop, or use ham
  • spinach – 1 handful
  • eggs – 10
  • salt
  • pepper

Instructions

  1. Preheat the oven to 180C.
  2. Add the shallot (1), chopped capsicum (200g) and chopped zucchini (400g) to the bowl. Chop Speed 4 / 3 seconds.
  3. Add the cooked bacon (300g) and spinach (1 handful) to the bowl. Mix on Speed 4 until broken up. Watch the mix so that it doesn’t turn to mush!
  4. Add the eggs (10) into the bowl. Add salt and pepper if desired. Mix Reverse+Speed 4 / 10 seconds.
  5. Spoon 1/4 cup of mixture into each hole of a silicon cupcake tray. We oiled with coconut oil first. While the mixture STUCK to normal tins, it came out perfectly of the silicon baking tray.
  6. Bake in the oven for 20 minutes.
  7. Allow to cool. Can be served warm, or also delicious cold.
  8. Enjoy!

Keywords: Thermomix Breakfasts, Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks

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