Baby frittatas

Recipe uploaded by

Merrilees Parker

2 ratings

Recipe by Merrilees Parker

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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

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Ingredients

• 1 tsp olive oil
• 100g diced pancetta or rindless streaky bacon
• 8 eggs
• 350ml double cream
• 2 tbsp each finely chopped fresh parsley and chives
• 100g parmesan , grated
• butter , for the tin

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Difficulty and servings

Serves 18

Preparation and cooking times

Prep 20 - 30 mins

Cook 20 - 25 mins

Ingredients

• 1 tsp olive oil
• 100g diced pancetta or rindless streaky bacon
• 8 eggs
• 350ml double cream
• 2 tbsp each finely chopped fresh parsley and chives
• 100g parmesan , grated
• butter , for the tin

Per serving

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

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