- Prep Time:
- 5 min
- Cook Time:
- 10 min
- ⅓ cup ( 75 mL ) bacon, chopped
- 1 cup ( 250 mL ) leeks (or onion), finely diced
- 1 cup ( 250 mL ) white cheddar cheese, finely grated
- 2 whole eggs
- 4 egg yolks
- ½ tbsp ( 7.5 mL ) dill, finely chopped
- ¼ tsp ( 1.25 mL ) black pepper
- 1/8 tsp ( 0.5 mL ) salt
- 1/8 tsp ( 0.5 mL ) smoked paprika
Preheat oven to 350°F (180°C). In a medium pot, fry the bacon on medium heat until almost crispy.
Add finely diced leeks (or onion) to the pot and cook until translucent (approximately 3 minutes). Set mixture aside to cool.
Very lightly spray mini muffin tray with baking spray. Slowly pour the ingredients evenly into the mini muffin tin.
In a medium bowl, whisk together the eggs and egg yolks, season with black pepper, salt and smoked paprika and fill the mini muffin tin ⅔ of the way full.
Spread finely grated white cheddar cheese evenly over mixture within the muffin tins.
Bake for approximately 8-10 minutes. Once complete, garnish with a spring of fresh dill.
Serve warm or let cool and reheat later at 300°F (176°C) for 3-4 minutes. These frittatas can also be served at room temperature.
Make use of your leftover egg whites by making a delicious pavlova or crunchy meringues.