- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g diced pancetta or rindless streaky bacon
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 8 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 350ml double cream
- 2 tbsp each finely chopped fresh parsley and chives
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 100g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.