Smoky Mini Frittatas

Instructions

1. 1

   Preheat your oven to 190 degrees Celsius and lightly oil a muffin tin with 8 cups.

   Tip: Using a muffin tin makes perfectly portioned frittatas that are easy to grab and reheat.

2. 2

   In a large mixing bowl, crack all the eggs and whisk them together with the milk, smoked paprika, salt, and black pepper until well combined.

   Tip: Whisking thoroughly ensures a fluffy texture throughout the frittatas.

3. 3

   Heat a skillet over medium heat with a drizzle of olive oil, then sauté the red onion and bell pepper for about 3 minutes until softened.

4. 4

   Add the chopped spinach to the skillet and cook for another minute until wilted, then remove from heat and let cool slightly.

   Tip: Wilting the spinach first prevents excess moisture in your frittatas.

5. 5

   Fold the cooked vegetables, smoked bacon, and grated cheddar cheese into the egg mixture until evenly distributed.

6. 6

   Carefully pour the egg mixture into each cup of the muffin tin, filling them about three quarters full.

   Tip: Don't overfill as the eggs will puff up slightly during baking.

7. 7

   Place the tin in the preheated oven and bake for 20 to 25 minutes until the frittatas are set and lightly golden on top.

   Tip: They're done when the centers spring back lightly when touched.

8. 8

   Remove from the oven and let cool in the tin for 5 minutes before gently loosening the edges with a knife and turning out onto a serving plate.