Baby frittatas
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 18
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
Method
- STEP 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.
- STEP 2
Whisk the eggs with the cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.
- STEP 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.
- STEP 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.
