Mini Souffle Frittata

Mini Souffle Frittata

One of my favourite food blogs is Hortus Cuisine. I love the design of the blog and Valentina’s photography is incredible. There is an ethereal quality to her work which has me mesmerized whenever I look at it. A few weeks back she posted a recipe for Moufflèes – Egg Muffins which was the inspiration for this recipe.

Mini Souffle Frittata

Mini Souffle Frittata

And as my foodie luck would have it, it was the 2014 Food Blogger Indaba a few weeks ago and in the goodie bag was a packet of Nouvelle Mushrooms’ dried porcini mushrooms which I knew would be perfect for this recipe.

Eggs, bacon, mushrooms, cheese and tomato all mixed in a delicious and easy to make breakfast treat. The muffin cases might not be the most glamorous way of serving these but it makes them “portable” for a picnic, breakfast on the run or lunch box. Of course the flavour combinations are endless. Replace the bacon with crispy fried chorizo, poached haddock or a veggie such as broccoli will work as well.

Mini Souffle Frittata

Mini Souffle Frittata

Mini Souffle Frittata

Ingredients

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

Instructions

  1. Preheat oven to 200 degrees C
  2. Line a 12 cavity muffin pan with muffin cases.
  3. Chop the bacon into small pieces and fry until crisp in a splash of olive oil.
  4. Dice the onion and gently sauté in the same pan as the bacon until soft and starting to caramelize.
  5. Roughly chop the reconstituted mushrooms.
  6. 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 and season with salt and black pepper.
  7. Using a clean whisk beat the egg whites until stiff. Beat a third of the mixture into the egg yolk mixture until combined. Gently fold in the rest of the egg whites into the egg yolk mixture.
  8. 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.
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