Donna Hay’s Mini Frittatas On Baby Spinach Recipe

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).


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>