We are all about work breakfasts here at MK. We are all in the habit of getting to our desks in the morning and settling in for the day with a heartening brekkie in front of us. Make a batch of these ‘BLT’ mini frittatas when you have some time and freeze them in sandwich bags. Then you’ll be good to go all week long.

MAKES 12 // COOKING TIME 35 mins

INGREDIENTS
250g streaky bacon, chopped
2 cups spinach, chopped
1 cup cream
8 eggs
Salt and black pepper
1 cup baby tomatoes, halved

METHOD
1. Preheat oven to 170°C and grease a 12-hole muffin pan.
2. Fry the bacon in a pan over medium heat until crispy, then remove from the heat. Wilt the spinach in the same pan, then set aside.
3. Mix the cream and eggs together until well combined. Season to taste.
4. Divide the bacon and spinach between the muffin pan holes, then pour in the egg mixture.
5. Place the tomatoes cut side up on the top of each frittata. Bake in the oven for 15–20 minutes, or until the egg sets.

The post Bacon, spinach and tomato mini frittatas appeared first on MyKitchen.

We simply love a fluffy frittata made with leftover veg, your favourite cheese and a selection of interesting spices. This meat-free recipe is the ultimate speedy mid-week meal. Get cooking!

SERVES 4

INGREDIENTS
Butter, to grease
500g potatoes, peeled and chopped
1 yellow pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and sliced lengthways, plus extra to garnish
1 clove garlic, peeled and crushed
2 tbsp olive oil
Salt and cracked black pepper
6 eggs
1 cup cream
½ cup grated mozzarella
2 tbsp chopped basil
Rocket, to garnish
4 slices bread, toasted on a griddle pan, to serve

METHOD
1. Preheat oven to 180°C. Grease a heavy-based ovenproof frying pan.
2. Place the potatoes, peppers, chilli (reserve a few slices to garnish) and garlic on a baking tray. Drizzle with oil and season. Roast for 35–40 minutes.
3. Beat the eggs and cream until just combined. Season.
4. Preheat your grill to the highest setting. Place the roast vegetables and mozzarella in the prepared pan. Pour the egg and cream mixture over and top with basil. Place over medium heat on the stove for 8–10 minutes.
5. Once the frittata has set, place the pan under the grill for about 5–8 minutes, until cooked.Garnish with rocket and sliced chilli, and serve with toast.

The post Sweet pepper and chilli frittata appeared first on MyKitchen.