These frittatas are an alternative to meat that can be served hot or cold on top of appetizer-sized salads. We served our frittatas over baby spinach as a higher-protein version of classic spinach salad with chopped egg and bacon bits.
6 large eggs
1-1/2 cups heavy cream
Fresh black pepper to taste
1 tsp finely chopped fresh parsley
3 or 4 slices bacon, cooked through but still soft, cut in small pieces
1/3 cup grated or crumbled Asiago, or grated white or yellow cheddar
Baby spinach for 6 small salads
Prepared salad dressing for 6 servings
Step 1: Preheat oven to 350ºF.
Step 2: Whisk together first three ingredients and fill six non-stick muffin tins (if your pans stick, butter or spray them first).
Step 3: Scatter next three ingredients over egg mixture. Bake 20-30 minutes until the frittatas are firm. Allow to cool 2-3 minutes before scoring edges with a knife and lifting out to serve.
Reprinted with permission from Donna Hay's New Food Fast (1999 Whitecap Books).
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