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English Breakfast Mini Frittatas

Each weekday morning. It is the one place that regardless of what time of night or day, has a queue running with people away from the door. A great deal of teens appear there to acquire their 7:30am correct. Having never been a"fast food junkie" and with so much info out there about what is good / bad for us, I can not quite comprehend why people still want to indulge in such poor food, at any time, let alone so early in the morning. I imagine for many people they would claim the advantage of it instead of anything else. Convenience doesn't purchase a life. Convenience is a justification.

These low carb"English Breakfast Mini Frittatas" may not be the salt and carb rich McDonald's Egg Mcmuffin, nevertheless, they're damn good, I promise. What is even better for me is that I need any insulin for them since they are low carb. Made with organic bacon, free range eggs, tomatoes, spring onion and mushrooms they're laden with protein, fats, essential vitamins and nutrients. Fun for children involved with, ideal for picnics, lunch boxes or just a bite. I like to have mine for breakfast with a wedge of lemon and an avocado.

Recipe adapted from here
English #Breakfast Mini #Frittatas
  • 8 eǵǵs, whisked toǵether with 3 tbsp water
  • 2 sprinǵ onions, finely chopped
  • ½ tsp sea salt
  • 110ǵ cherry tomatoes, sliced in to half
  • 60ǵ button mushrooms, sliced
  • pinch black pepper (to each muffin)
  • 5 rashers bacon
  1. Preheat oven to 180° c
  2. into a skillet over high heat place bacon and simmer for approx 2 minutes on each side (you want it to be cooked but not crispy because it will cook in the oven later). Put to the side
  3. into the exact frying pan place a small oil (preferably coconut) and fry off mushrooms for approximately two minutes- just to soften them. Place to the side
  4. Chop your bacon into thin (about 1.0 cm) length strips
  5. With your entire ingredient before you, into muffin holders (I use silicone because they don't need greasing, but if yours aren't silicone then please dirt first) place lengths of bacon (about 4 bits in each one)
  6. Followed by a few mushrooms, two cherry tomato halves and fill with egg mix to close the top
  7. Sprinkle a little sea salt over the top and add some chopped spring onion and a little black pepper to complete
  8. Repeat until all of the mixture has been used (I make around 12 medium sized cakes )
  9. Place muffins into the oven for approximately 15 minutes (and then check), if they haven't risen or are a bit soft then keep them for a further five minutes and check.
  10. Once risen, take from oven and place on wire rack to cool
  11. Serve cold or hot

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