Mini souffle frittata

Recipe from: 31 March
mini souffle frittata, breakfast, quick, easy, rec

Ingredients 10
Servings 2
Minutes 20 minutes


Serving Change
  • 6
    separated eggs
  • 1
    olive oil
  • 2
    grated parmesan cheese
  • dash
    olive oil - for frying
  • 1
    small onion
  • 6
    rashers of bacon
  • 25
    dried porcini mushrooms (reconstituted as per packet instructions)(keep the liquid for stock)
  • 2
    full fat Greek yoghurt
  • 6
    baby tomatoes - halved
  • dash
    salt and black pepper - to taste


20 minutes
Preheat oven to 200 degrees C

Line a 12 cavity muffin pan with muffin cases.

Chop the bacon into small pieces and fry until crisp in a splash of olive oil.

Dice the onion and gently sauté in the same pan as the bacon until soft and starting to caramelize.

Roughly chop the reconstituted mushrooms.

Add the grated cheese and teaspoon of oil to the egg yolks and beat until fluffy. Mix in the fried onion, bacon, mushrooms and yoghurt. Season with salt and black pepper.

Using a clean whisk beat the egg whites until stiff. Beat a third of the mixture into the egg yolk mixture until well combined. Gently fold in the rest of the egg whites into the egg yolk mixture.

Spoon the mixture into the muffin cases, top each muffin with a halved baby tomato and bake for 12-15 minutes until puffed up and golden.



Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.