Spinach And Feta Frittatas With Tomatoes And Bacon

• 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

1. Preheat oven to 350u0b0F. Grease 6 (8 oz) ramekins. Arrange on a baking tray.
2. 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.
3. 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.
4. Increase heat to 425u0b0F.
5. 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.
6. Serve frittatas with bacon and tomatoes.

olive oil, spanish onion, baby spinach, eggs, ricotta cheese, feta cheese, bacon, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/36843 (may not work)