Spinach, Bacon And Brie Mini Frittata
6 slices bacon nitrate-/nitrite-free
10 oz fresh spinach, chopped
1 / 2 cup chopped onion
2 cloves garlic, minced
4 large whole eggs
1 / 3 cup milk
5 large egg whites
1 teaspoon non-aluminum baking powder
1 / 2 teaspoon freshly ground pepper
1 / 2 teaspoon sea salt
1 / 2 cup chopped Brie (rind)
Preheat oven to 375 ° C. Spray a 12-muffins with cooking spray. Heat a pan on medium heat. Add bacon and cook until golden and crispy. Book on absorbent paper. Drain the liquid from the pan. Add onion and garlic in same skillet. Cook 3 minutes over medium heat until tender. Add the spinach. Boil 2 minutes, until softened. Add a little water if the pan is too dry. Crumble bacon and mix with spinach. Set aside.
In a bowl in hand, beat the eggs and the white milk, yeast, salt and pepper. Stir in a mixture of spinach and cheese. Share evenly the egg muffin cups. Bake for 20-25 minutes, until golden brown and firm to the touch.