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Nutrition: per serving

  • kcal176
  • fat16g
  • saturates9g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.48g
    low
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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.

Recipe from Good Food magazine, January 2002

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

avils158

question

Can these be cooked ahead and frozen?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes these can be baked, cooled and frozen. Defrost in the fridge for a few hours or overnight. They can be served cold, or thoroughly reheated. We hope this helps. Best wishes, BBC Good Food Team.

feefeefromfife

A star rating of 5 out of 5.

Brilliant recipe that can be varied so much try with mozzarella, strong cheddar , a little cooked broccoli and chorizo .

jennji

A star rating of 5 out of 5.

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…

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