Baby frittatas

Baby frittatas

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(2 ratings)

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Cooking time

Prep: 20 mins - 30 mins Cook: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 18

Mini Italian omelettes for a party buffet

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
176
protein
7g
carbs
1g
fat
16g
saturates
9g
fibre
0g
sugar
0g
salt
0.48g

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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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.

Recipe from Good Food magazine, January 2002

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Comments

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jennji's picture
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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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