Serves: 5
Since we got our Sun Oven, bacon and eggs have become lunch fare in our house and it seems I'm always coming up with new ways of combining the two. Today I got some bacon going first thing and it's a good thing you can smell it from a mile away because I'd almost forgotten about it until I opened the patio door and was hit with its aroma. When it was ready I crumbled it up and mixed it with four beaten eggs, about a cup of chopped uncooked baby spinach, some freshly grated Parmesan cheese, and a splash of milk. After dividing the mixture up in four lightly oiled metal mugs I popped it in the Sun Oven for about 20 minutes. The result was four sandwich-sized frittatas that made a perfect lunch. I bet you could cook up a bunch of these and keep them in the fridge for a super quick weekday breakfast.
This Mini-Frittata Solar Sandwiches recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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