Mini frittata with bacon
1 serving
30 minutes
Mini frittata with bacon is the embodiment of Italian simplicity and sophistication. Born in the rustic kitchens of Italy, frittata has become a symbol of culinary art, allowing fresh ingredients to unite in a harmonious blend of flavors. In this recipe, the classic base of beaten eggs combines with the savory richness of bacon and the intense aroma of parmesan. Italian herbs add an exquisite spiciness to the dish, while tomato paste contributes a slight tang that highlights the richness of flavors. Baked to a golden crust, this mini frittata becomes a versatile dish—perfect for both a cozy breakfast and a light dinner. Its airy texture and rich taste make each serving a true gastronomic delight.
1
Grate the cheese on a coarse grater.
- Parmesan (Parmigiano Reggiano): 30 g
2
Break the eggs into a deep container. Add salt and pepper.
- Chicken egg: 2 pieces
- Sea salt: to taste
- Ground black pepper: to taste
3
Add dried herbs.
- Italian herbs blend: to taste
4
Then add the tomato paste.
- Tomato paste: 1 tablespoon
5
Mix thoroughly.
6
Add cheese.
- Parmesan (Parmigiano Reggiano): 30 g
7
Add chopped bacon in small pieces.
- Bacon: 65 g
8
Mix and pour into a baking dish.
9
Add a bit more parmesan on top.
- Parmesan (Parmigiano Reggiano): 30 g
10
Send to a preheated oven at 180 degrees.
11
The frittata will be ready in 25 minutes! Let it cool a bit and serve.
