BABY FRITTATAS

Baby frittatas image

Mini Italian omelettes for a party buffet

Provided by Merrilees Parker

Time 55m

Number Of Ingredients 7

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

Steps:

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.
Whisk the eggs with the cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.
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.
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.

Nutrition Facts : Calories 176 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 7 grams protein, Sodium 0.48 milligram of sodium