- Mini Spanish Frittatas
Mini Spanish Frittatas
Meal Tags: Breakfast, Brunch, Make-ahead
Dietary Tags: Gluten-free, Nut-free
- 6 large eggs
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 strips bacon, diced
- 1/2 Spanish onion, thinly sliced
- 1 garlic clove, minced
- 1/4 cup roasted red peppers, diced
- 2 cups baby spinach
- 1/2 cup Manchego cheese, grated
Preheat the oven to 375°F.
In a large bowl, whisk together eggs, Manchego cheese, paprika, salt and pepper and set aside.
In a skillet, fry bacon over medium heat until it becomes slightly golden. Add onion and sauté until softened. Add garlic, roasted red peppers and spinach and cook until spinach is wilted.
Spoon mixture into well-greased muffin tin. Fill with egg mixture.
Bake between 10 and 12 minutes or until eggs are set.
Store in the refrigerator for up to 4 days.