Spinach And Feta Frittatas With Tomatoes And Bacon - cooking recipe

Ingredients

1 tbsp olive oil
1 None medium Spanish onion, finely chopped
36 oz baby spinach
8 None large eggs
18 oz firm ricotta cheese, crumbled
7 oz Greek feta cheese, crumbled
10 slices bacon
9 oz cherry tomatoes

Preparation

Preheat oven to 350\u00b0F. Grease 6 (8 oz) ramekins. Arrange on a baking tray.
Heat oil in a large frying pan over medium heat. Cook onion, stirring, until softened. Remove from pan. Add spinach and cook, stirring, until wilted. Let cool for 5 mins then squeeze excess moisture from spinach and chop coarsely.
Whisk eggs lightly until combined. Stir in onion, spinach and cheese. Season then pour into dishes. Bake for 30 mins, or until set. Let stand for 15 mins.
Increase heat to 425\u00b0F.
Arrange bacon, in a single layer, on a large baking tray. Bake for 5 mins. Place tomatoes on a separate baking tray and toss with a little olive oil. Bake with bacon for another 3 mins, or until bacon is browned and tomatoes begin to soften.
Serve frittatas with bacon and tomatoes.