Baby frittatas
Mini Italian omelettes for a party buffet
Recipe uploaded by
Difficulty and servings
Serves 18
Preparation and cooking times
Prep 20 - 30 mins
Cook 20 - 25 mins
- 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.
- Whisk the eggs with the cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.
- 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.
- 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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http://www.bbcgoodfood.com/recipes/2693/
Difficulty and servings
Serves 18
Preparation and cooking times
Prep 20 - 30 mins
Cook 20 - 25 mins
Make ahead
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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23 March 2008
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26 August 2009
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