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Donna Hay’s Mini Frittatas On Baby Spinach Recipe

By House & Home On

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).

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

Directions

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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House & Home

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