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.

Makes 18

Preparation Time
25 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Eggs, Cheese, Pork

Recipe Type
Party Food, Entertaining, Batch Cooking


Level of Difficulty


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