Ingredients
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2 small shallots, finely diced
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12 slices bacon or pancetta, roughly chopped
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4 finely sliced fresh basil leaves
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1 1/2 cups of Fontina cheese (or a mixture of parmesan, asiago, provolone)
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10 eggs
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1/2 cup heavy cream
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1 tablespoon olive oil, plus more for greasing muffin tin
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1/4 teaspoon salt
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few grinds of pepper
Directions
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1
Done
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Preheat oven to 375F(190C) and lightly grease a 12 cup or 24 cup (mini) muffin tin with olive oil. |
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2
Done
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In a saute pan, heat the tablespoon of olive oil over medium heat. Add the shallots and sauté for 2 minutes, until tender. |
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3
Done
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Lower heat and add the bacon pieces cooking until crisp - be sure to stir to ensure even cooking and that the shallots do not burn. |
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4
Done
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In a large bowl whisk the eggs with heavy cream, salt, pepper and the basil. Set aside. |
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5
Done
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Take the bacon and shallot mixture and divide mixture evenly into the muffin tins. |
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6
Done
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Take the grated cheeses and do the same - reserving about half a cup for the top of each muffin. |
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7
Done
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Place the egg mixture into a liquid measuring cup (with a spout) and then evenly fill each cup right to the top. |
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8
Done
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Sprinkle each with a bit more cheese and place in oven. |
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9
Done
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Bake the frittatas for 20 to 25 minutes, until puffed up and lightly browned on top. Cool for 5 minutes, remove with a small knife onto a serving plate. These can be served hot, warm or at room temperature. |
