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Bite sized frittatas make for perfect fuss free picnic snacks. Experiment with different ingredients such as leftover potatoes, chorizo or asparagus.


  1. Fry the rashers of bacon in a splash of oil until crispy and golden. Remove from the pan and allow to cool before crumbling into small pieces.
  2. Grease eight cups of a muffin tin using a paper kitchen towel soaked in olive oil.
  3. Halve the cherry tomatoes and divide up along with the basil among the eight cups.
  4. Beat the eggs with the grated parmesan, and pour over the cherry tomatoes and basil.
  5. Scatter the frittata mixture with the bacon bits and bake in a preheated oven at 190C for 30 minutes.