Baby frittatas

Baby frittatas

Mini Italian omelettes for a party buffet

Difficulty and servings

Easy

Serves 18

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Cook time

Cook 20 - 25 mins

Method

  1. On the day, reheat the oven to 180C/Gas 4/fan oven 160C. 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.
  2. Whisk the eggs with the cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.
  3. Butter a 12-hole muffin tin. Ladle in the mixture to two-thirds fill each hole (you'll have leftovers for another batch). Bake for 20-25 minutes until firm. Transfer to a rack. Cool while cooking the remaining frittatas. Make up to 4 hours ahead.
  4. To serve, heat through, loosely wrapped in foil, in a preheated oven at 180C/Gas 4/fan oven 160C, for 10-15 minutes. Serve hot, warm or cold.

Per serving

176 kcalories, protein 7g, carbohydrate 1g, fat 16 g, saturated fat 9g, fibre 0g, salt 0.48 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

  • Binder photo Jennji

    23 March 2008

    Jennji rated and commented on this recipe

    5 stars

    They came out great!! Very quick and easy to make. I forgot the cream, but they still were light and tastey. I didn't use the olive oil as the pancetta is fatty enough to not need it-I used a non stick pan. I also added 2 tsp of onion powder and 1/3 cup of cheddar cheese. Next time I may add some finely chopped sweet peppers. This will make a great recipe to use this as a quick snack for a long on the road trip. P.s mine looked nicer than the ones in the pic above.

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  • Binder photo YummyCake09

    26 August 2009

    YummyCake09 rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 18

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Cook time

Cook 20 - 25 mins

Make ahead

Ingredients

Print this recipe
Add to your binder

Per serving

176 kcalories, protein 7g, carbohydrate 1g, fat 16 g, saturated fat 9g, fibre 0g, salt 0.48 g

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