Baby frittatas

Baby frittatas

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(4 ratings)

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


Serves 18
Mini Italian omelettes for a party buffet

Nutrition and extra info

Nutrition: per serving

  • kcal176
  • fat16g
  • saturates9g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.48g
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  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 a dairy product made from separating whole milk or cream into fat and…


  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.

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Comments, questions and tips

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28th Nov, 2016
Brilliant recipe that can be varied so much try with mozzarella, strong cheddar , a little cooked broccoli and chorizo .
23rd Mar, 2008
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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