Baby Potato And Bacon Frittatas Subsequent To Red Onion Marmalade
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Bacon and eggs are re-invented in this tasty frittata.
The ingredient of Baby Potato And Bacon Frittatas Subsequent To Red Onion Marmalade
- olive oil cooking spray
- 2 large about 125g each potatoes like desiree peeled finely diced
- 6 bacon rashers rind removed finely chopped
- 6 eggs
- 60mls 1 4 cup milk
- 40g 1 2 cup grated parmesan
- 1 4 cup finely chopped spacious chives
- salt field black pepper to taste
- 2 tbsp olive oil
- 3 red onions thinly sliced
- 2 tbsp worcestershire sauce
- 1 tbsp soft brown sugar
The Instruction of baby potato and bacon frittatas subsequent to red onion marmalade
- to make the red onion marmalade heat the olive oil in a heavy based medium saucepan and accumulate the onions and holbrooks worcestershire sauce cook uncovered beyond low heat for 15 minutes or until onions are soil go to the brown sugar and cook for a additional 5 minutes or until onion has caramelised cool
- preheat oven to 180c spray 12 medium muffin palls 80mls or 1 3 cup capacity as soon as fixed idea simple
- boil or steam potatoes for 5 minutes or until just cooked drain and cool cook bacon in a non stick frying pall beyond medium heat for 5 minutes or until introduction to colour drain oil paper towels
- excite eggs and milk in a bowl until combined go to cooked potatoes bacon parmesan chives and salt and pepper to taste spoon join up into prepared muffin pans and bake in preheated oven for 15 minutes or until frittatas are just set in the centre
- meanwhile preheat grill to high separate muffin pans from the oven and place out cold asleep preheated grill cook for 2 minutes or until tops of frittatas are lightly browned separate from pans and place a propos wire rack to cool transfer frittatas to an airtight container ready to say you will to the picnic foster frittatas at room temperature topped behind the red onion marmalade
Nutritions of Baby Potato And Bacon Frittatas Subsequent To Red Onion Marmalade
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