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Crustless Roast Vegetable And Feta Fritattas With Crispy Bacon

Crustless Roast Vegetable And Feta Fritattas With Crispy Bacon

Ingredients

1 large red bell pepper, seeded and diced
1 large red onion, finely sliced
1 medium zucchini, finely sliced
1 ½ tbsp NOMU Extra Virgin Olive Oil
2 sprigs fresh thyme, chopped
2 cloves garlic, finely chopped
Whole vine tomatoes, quartered
NOMU Cyprus Sea Salt and Black Pepper, to taste
3 eggs
120ml pouring cream
120ml milk
100g feta, drained and chopped
Crispy bacon bits

Directions

Preheat oven to 180°C.

Place the bacon bits, pepper, onion and zucchini in a roasting tray and drizzle with NOMU Olive Oil. Scatter the thyme and garlic over the top then roast in the oven for 15 minutes.

Add the tomato and roast for another 10 minutes. Season to taste with NOMU Cyprus Sea Salt and Black Pepper, and set aside to cool.

In a mixing bowl, whisk the eggs, cream, milk and salt until combined. Add the roast vegetables (except the vine tomatoes), feta and crispy bacon bits to the egg mixture, and gently combine. Pour into a prepared muffin tin, and place the vine tomatoes gently on top.

Bake in the oven for approximately 30-40 minutes, or until the mixture has set.

Tips: These frittatas make a great on-the-go breakfast, and can be enjoyed warm or cold (with a yummy fresh salad on the side!).

Ingredients

1 large red bell pepper, seeded and diced
1 large red onion, finely sliced
1 medium zucchini, finely sliced
1 ½ tbsp NOMU Extra Virgin Olive Oil
2 sprigs fresh thyme, chopped
2 cloves garlic, finely chopped
Whole vine tomatoes, quartered
NOMU Cyprus Sea Salt and Black Pepper, to taste
3 eggs
120ml pouring cream
120ml milk
100g feta, drained and chopped
Crispy bacon bits

Directions

Preheat oven to 180°C.

Place the bacon bits, pepper, onion and zucchini in a roasting tray and drizzle with NOMU Olive Oil. Scatter the thyme and garlic over the top then roast in the oven for 15 minutes.

Add the tomato and roast for another 10 minutes. Season to taste with NOMU Cyprus Sea Salt and Black Pepper, and set aside to cool.

In a mixing bowl, whisk the eggs, cream, milk and salt until combined. Add the roast vegetables (except the vine tomatoes), feta and crispy bacon bits to the egg mixture, and gently combine. Pour into a prepared muffin tin, and place the vine tomatoes gently on top.

Bake in the oven for approximately 30-40 minutes, or until the mixture has set.

Tips: These frittatas make a great on-the-go breakfast, and can be enjoyed warm or cold (with a yummy fresh salad on the side!).

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