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Donna Hay's Mini Frittatas On Baby Spinach Recipe

Mini Frittatas On Baby Spinach Recipe Donna Hay

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.

Yield: 
6 servings
Ingredients: 

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

Instructions: 

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).

Author: 

Donna Hay

Photographer: 

Yvonne Duivenvoorden

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