Bacon, Cheese and Courgette Frittatas

Bacon and Eggs – I can’t get away from them. I think they must be imprinted in my DNA so you can imagine my annoyance when every time I serve eggs the girls turn their nose up (they do things as a couple).

They will eat the bacon, they adore sausages and most other components of a Full English BUT they will not go for an egg.

So I had to become cleverer than them right? (yes that must be a word)

I have tried boiled, fried, poached you name it.

I have given them Creme Caramel which obviously works for all the wrong reasons but I got the eggs in.

I need a way to get the girls to eat eggs, I’m not sure why, it’s become a sort of challenge now so I find myself thinking up all possible ways of doing this. Pasta alla Carbonara has been successful on occasions but if they’re not in the mood I find myself eating it all up.

So I thought of omelettes, or frittatas as they’re known in Italy but I thought I’d take a kiddie view on the situation and came up with muffin shaped frittatas, cake looking ones that would be pleasing to the eye and therefore they would EAT.

Bacon and Cheese Individual Frittatas

Ingredients

Bacon – a few slices chopped and fried off with no oil
Cheese grated
1 courgette
8 eggs
Salt and pepper
a little vegetable oil for coating the silicon tray

Method

  • Turn the oven on to 190C
  • Coat your silicon muffin tray with vegetable oil
  • Add some bacon pieces to each one, top with a little courgette and finish with a sprinkle of cheese
  • Beat the eggs with salt and pepper and any seasoning you may wish to add, pour over the fillings leaving a little space before reaching the top as the egg will expand. (see photos below for proof) I had mine too high
bacon and egg muffins
  • Put in the oven for 25-30 minutes
egg and bacon mini omelettes
    Another beautiful view of my beautiful muffins

  • bacon and egg omelettesServe for breakfast, lunch, lunchboxes or a child’s dinner too.

tupperware storage

I made them today (Thursday, the girls haven’t tried them yet but I will update this post tomorrow to let you know how I got on. In the meantime Paul came home from work and ate three in one go and told me how good they were. Now that is the best compliment ever.

Another way of making frittatas is in one pan like Mummy Central did with her Baked vegetable frittata – perfect for lunch box ideas!

Blueberry Muffins – low calorie – Foodie Friday

Blueberry MuffinI wrote a while back about Super Foods and Blueberries are one of them so how about I present you with a delicious easy recipe for making Blueberry Muffins that are also LOW CALORIE???

I know it’s amazing isn’t it? Your favourite muffins with only 129 calories and only 3.5% fat per serving.

A perfect breakfast option or an afternoon snack they went down extremely well in this house. I saw a Tweet a few weeks back now from @BakingMadUK looking for bloggers who wanted to have a go at one of their fabulous recipes, I was sent a whole list of low calorie recipes to choose from (you really must check it out) and then they sent me through the ingredients, all I had to provide were the fresh bits (margarine, blueberries etc) as they don’t travel so well :)

This was a really quick and easy recipe to prepare and I would definitely repeat it only I have my eye on the Low Calorie Banoffe Layer first. Find Baking Mad on Facebook too for daily inspiration

Don’t forget it’s Foodie Friday, I shall be inviting bloggers across the internet to link up with a recipe to get your tastebuds going and give you some inspiration over the weekend – Happy Cooking and check back later or have a look at last weeks Foodie Friday, there were some excellent ideas.

Low Calorie Blueberry Muffins

baking muffinsIngredients

250g Self Raising flour (Allison nature friendly)
1.5 tsp baking powder
50g margarine – low fat
75g Half Spoon Granulated Sugar (Silver Spoon)
100g Blueberries
2 eggs
235ml milk
lemon juice of half a lemon
 

Method

  1. Preheat the oven to 180C, fan oven 160C, Gas mark 4
  2. Line a 12 hole Muffin tin with muffin cases
  3. Sieve the flour and baking powder together twice into a large bowl.
  4. Add the margarine and rub gently until it resembles breadcrumbs; stir in the sugar and blueberries
Blueberry muffin prep
  1. Whisk the eggs, milk and lemon juice together and add to the flour mixture. Stir gently but do not over mix
  1. Spoon the mixture into the muffin cases and bake for 20 – 25 minutes. Serve warm for breakfast or afternoon tea

Sigh

Calling all foodies! Please link up with a favourite recipe for the readers to mull over and be inspired this weekend, have a great weekend all