Mini Frittata Muffins

Ingredients

• Drizzle of neutral oil (e.g. rice bran, canola, sunflower)
• 150g streaky bacon, diced*
• ½ cup (40g) finely diced leek (green leaves only)
• 9 eggs
• ¼ cup (60ml) low FODMAP milk*
• 3 tbsp gluten-free all-purpose flour*
• ¼ cup (12g) finely chopped fresh chives
• Pinch of dried chilli flakes*
• 2 cups (60g) finely chopped spinach
• 2 medium (120g) carrots, peeled and grated
• few grinds of salt and pepper
• 16 cherry tomatoes, halved

Method

1. Preheat oven to 190°C (375°F) bake function. Grease a 12- hole standard muffin tray.
2. Heat oil in a large frying pan over medium–high heat. Add the bacon and leek and cook for 6–8 minutes (until the bacon starts to crisp).
3. Crack the eggs into a large bowl and whisk in the milk. Whisk through the flour (don’t worry if the mixture stays a little lumpy). Stir in the chives, chilli flakes, spinach and carrot.
   Season with salt and pepper.
4. Spoon the frittata mixture almost to the top of each hole of the prepared muffin tray. Top with cherry tomatoes.
5. Cook for 20 minutes, until the tops go golden brown and the frittatas start to pull away from the sides of the tin.
6. Eat cold or reheat in the microwave for 15–20 seconds on high.
   Store in an airtight container in the fridge.