Mini Frittata

I made this the other day after seeing it on the food show, "The Kitchen". And, Charlotte requested the recipe.
(serves 1)

1 mini foil round baking tin
2 eggs, beaten well
1/2 cup half and half
Sprinkle of Herbs de Provence
Sprinkle of dried thyme
Sprinkle of Italian seasoning
Kosher salt
Freshly ground pepper
2 slices smoked uncured bacon, baked and cut into small pieces
Roasted red pepper strips
1/4 sweet onion, diced and caramelized in Kerrygold butter
3 crimini mushrooms, stems removed and sliced
4 oz. Grueyere cheese, grated
3 oz. spinach/artichoke dip
Nutmeg
Smoked paprika
1 Campari tomato, thinly sliced

Preheat oven to 350. Grease the bottom and sides of foil pan with butter. Place bacon pieces in bottom. Top with red pepper strips, onions, mushrooms, spinach/artichoke dip, and cheese. Add half and half to bowl with eggs. Add seasonings and mix well. Pour into mini tin. Sprinkle with nutmeg and smoked paprika, and top with tomato slices. Bake for about an hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

"When you do it God's way, you never lose out."

Love,

Machete Milletti