Smoked paprika chia frittatas

Smoked paprika chia frittatas

By
From
Cut the Carbs!
Serves
2-3
Makes
8

Breakfast in Barcelona: the gentle sog of pan con tomate – ripe tomatoes ground into griddled white bread, drizzled with olive oil and seasoned with salt and occasionally a sprinkle of smoked paprika. Add a curl of cured pork and a cortado coffee and a great day is made. Here we take the same flavours and turn them into something a little more sustaining for life back at home. These mini-frittatas are a fistful of protein; from the eggs, to the surprising bulk of plumped chia seeds to the collar of crisp bacon (or jamón). Make them in a non-stick muffin tin and serve them with some rocket and lemon for a swift breakfast. Or stuff a couple in a Tupperware and tote it to work while you dream about the next chance you’ll have to get away.

Ingredients

Quantity Ingredient
8 strips streaky bacon or jamon, cut in half crossways
200g cherry tomatoes
1 garlic clove
1 tablespoon smoked paprika
85g chia seeds
4 eggs, lightly beaten
1 teaspoon sea salt

To serve

Quantity Ingredient
rocket
lemon wedges

Equipment

Quantity Ingredient
1 12-hole non-stick muffin tin, greased

Method

  1. Preheat the oven to 180˚C.
  2. Line the inside of 8 muffin-tin holes with 2 half-strips of bacon, overlapping them to ensure that the whole perimeter is covered.
  3. Use a stick blender or food processor to blend together the cherry tomatoes, garlic and paprika until smooth. Stir together with the chia seeds, eggs and salt.
  4. Pour the batter into the bacon-lined muffin-tin holes.
  5. Bake the frittatas in the preheated oven for 30 minutes or until the bacon is brown, the frittatas are puffed and the tops are firm to the touch.
  6. Serve with rocket and a wedge of lemon to squeeze over the frittatas.
Tags:
healthy
low carb
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