Spinach, Tomato, & Bacon Mini Frittatas

 I am loving my Le Creuset mini cocottes!  Berry cobblers, individual lasagnas, and brunch frittatas!  Sunday brunch is a tradition in our home and so today spinach, tomato, & bacon mini frittatas are on the menu!  This recipe is easy, fun to make, and delicious.  You can make it your own by using different veggies, meats, or cheeses.  In fact each person can make his or her own so that you could have a brunch party where everyone makes their own frittata!  That sounds like a plan to me!

Here's a photo of a couple of my prized mini cocottes!

Since there are only 2 of us for brunch today, I made this for 2.  The recipe is easily  doubled, tripled, or whatever to make as many frittatas as you need.

 Servings: 2

Ingredients:

4 eggs

2 strips bacon, cooked and crumbled

2 ounces shredded cheese – I used 3 cheddar blend

1 large tomato, sliced thin and seeded

1 ounce baby spinach

2 tsp. grated Parmesan cheese

2 tsp. Italian seasoning

salt and pepper to taste

Directions:

·         Preheat oven to 350 degrees F.  

·         Lightly grease 2 individual size serving dishes (mini cocottes or ramekins)

·         In a small bowl whisk together eggs and Italian seasoning.

·         In each dish layer tomatoes, spinach, cheese and bacon; salt & pepper to taste.

·         Pour the whisked eggs over the layered ingredients .

·         Sprinkle with 1/2 tsp. Parmesan cheese.

·         Bake for 25 to 30 minutes or until the eggs are set.

This is a great basic recipe as you can use your favorite veggies, meats, and herbs.  I see this as a Sunday brunch feature in my home many times in the future!