Tomato, Fetta and Bacon Frittatas recipe from The Australian Women’s Weekly - the junior chef
2 rindless bacon slices (130g) chopped coarsely ( I used back bacon)
100g feta cheese, broken into small pieces (can use less about 80gm)
¼ cup (20 g) finely grated parmesan cheese
1/3 cup coarsely chopped fresh basil ( I replaced with a few spoons of peas)
2/3 cup (160ml) pouring cream – I used Emborg cooking cream
9 baby egg tomatoes, cut in half lengthways
1. Turn oven to 180 deg celcius and let it heat up. Use a cooking oil spray to grease a 6 hole muffin pan or use disposable aluminum cases. Cut 6 circles of baking paper just large enough to line the base of each pan hole. No need to line aluminium cases, just spray with oil will do.
2. Divide bacon, feta, parmesan and peas between pan holes. Break eggs, one at a time into a small bowl, then pour into a large jug. When all the eggs are in the jug, beat them well with a whisk. ADD the cream and whisk it into the eggs. Pour the egg mixture into the pan holes. Note : Do not fill to the top, up to ¾ will do or it will overflow when baking.
3. Put the muffin pan in the oven and bake the frittatas for about 25 minutes. Take the pan out of the oven, leave it for 5 minutes. Use a palette knife to loosen the edges of the frittatas before carefull y turning them out. Remove the baking paper from the bases of the frittatas before serving.
4. If using basil leaves, you can decorate the top of frittatas with some leaves also before serving.
Please take note as bacon is salty, you may want to reduce the portion used.
I also used the frittata and sandwiched it to become my breakfast the next day. Please keep in the fridge if you cannot consume them all. Just warm in the microwave the next day before eating.