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Mini Italian frittatas

Prep: 25 mins
Cook: 25 mins
Mini Italian frittatas
Lovely Italian omelettes for your gathering.
 

1 tsp olive oil

100g diced pancetta

8 eggs

350ml double cream

2 tbsp each finely chopped fresh parsley and chives

100g parmesan, grated

Butter, for the tin

Fresh coriander, as garnish

Preheat the oven to 180°C / 350°F / Gas mark 4.

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.

In a bowl, whisk the eggs with the cream and plenty of salt and pepper.

Add the herbs, parmesan and cooled pancetta then mix thoroughly.

Butter a 12-hole muffin tin.

Spoon in the mixture until two-thirds fill each hole and bake for 20-25 minutes until firm.

Transfer to a rack.

Repeat with the remaining mixture then serve warm or cold with a flurry of fresh coriander.

Serves
Makes 18

Preparation Time
25 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Eggs, Cheese, Pork

Recipe Type
Party Food, Entertaining, Batch Cooking

Cuisine
Italian

Level of Difficulty
Easy

11 Shares

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