Mini Italian frittatas
Prep:
25 mins
Cook:
25 mins
Lovely Italian omelettes for your gathering.
1 tsp olive oil
100g diced pancetta
8 eggs
350ml double cream
2 tbsp each finely chopped fresh parsley and chives
100g parmesan, grated
Butter, for the tin
Fresh coriander, as garnish
Preheat the oven to 180°C / 350°F / Gas mark 4.
Heat the olive oil in a frying pan over a medium heat.
Tip in the pancetta and fry for 4 minutes until crisp.
Drain and cool on kitchen paper.
In a bowl, whisk the eggs with the cream and plenty of salt and pepper.
Add the herbs, parmesan and cooled pancetta then mix thoroughly.
Butter a 12-hole muffin tin.
Spoon in the mixture until two-thirds fill each hole and bake for 20-25 minutes until firm.
Transfer to a rack.
Repeat with the remaining mixture then serve warm or cold with a flurry of fresh coriander.
Serves
Makes 18
Preparation Time
25 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Eggs, Cheese, Pork
Recipe Type
Party Food, Entertaining, Batch Cooking
Cuisine
Italian
Level of Difficulty
Easy
