Mini souffle frittata
|6||eggs — separated|
|1 tsp||fresh chillies — 573|
|2 Tbs||parmesan cheese — grated|
|dash||olive oil — for frying|
|1||onion — small|
|6||bacon — rashers|
|25 g||porcini mushrooms — dried|
|2 Tbs||yoghurt — full cream, Greek|
|6||baby tomatoes — halved|
|dash||salt and freshly ground back pepper — to taste|
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.