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cheese and bacon breakfast frittatas

Rebecca's cheese and bacon breakfast frittatas

3
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Easy
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Rebecca. For her, being on track means having simple, tasty meals she can cook in bulk and store in the fridge all week. Her individual frittatas fit the bill perfectly! Great for any time of the day, these little babies are so versatile and super yummy.

Ingredients

Pumpkin

200 g, peeled, cut into 1cm pieces

Shortcut bacon

270 g, (buy 12 x 25g slices), fat trimmed

Egg(s)

6 medium

Light cream

½ cup(s), (125ml)

Tomato(es)

1 medium, deseeded, finely chopped

Green shallot(s)

2 individual, thinly sliced

Mozzarella

½ cup(s), grated, (60g)

Instructions

  1. Boil, steam or roast pumpkin until tender. Set aside to cool slightly.
  2. Meanwhile, preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml capacity) silicone muffin tray with bacon slices.
  3. Whisk eggs and cream in a jug and season with salt and pepper. Divide tomato, shallots and cooked pumpkin evenly between each bacon cup. Pour egg mixture evenly into each bacon cup. Sprinkle with mozzarella.
  4. Bake for 30 minutes or until golden and set. Stand frittatas in tray for 5 minutes, then transfer to a wire rack. Serve warm or cool.

Notes

TIP: Store in the fridge for 4–5 days, or freeze for up to 2 months.

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