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Little pancetta and cheese frittatas Recipes
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Makes
24
Servings
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Recipe Name : Little pancetta and cheese frittatas
Country : United States
Rating :
Category : Home > Appetizers > Melbourne Cup
Chef : Annette Forrest
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INGREDIENTS


1 tablespoon olive oil
1 small brown onion, finely chopped
90g thinly sliced pancetta, finely chopped
8 eggs, at room temperature
75g gruyere cheese, finely grated
1/4 cup sour cream and 2 tablespoons chopped chives, to serve
DIRECTION


Preheat oven to 180C. Grease two 12-hole 1 1/2-tablespoon capacity mini muffin pans.

Heat oil in a frying pan over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside for 15 minutes.

Using a balloon whisk, beat eggs in a large bowl until combined. Add pancetta mixture, gruyere and salt and pepper. Beat until well combined.

Spoon egg mixture into muffin pans. Bake for 15 minutes or until set. Cool frittatas in pans for 5 minutes. Turn onto a wire rack to cool completely.

Place frittatas on a plate. Top each with 1/2 teaspoon sour cream. Sprinkle with chives. Serve at room temperature.
NOTE:

Time plan: Up to 4 hours before - Make the frittatas to the end of step 4. Arrange on platters. Cover with plastic wrap. Store at room temperature. 1 hour before guests arrive - Top the frittatas.
SOURCE:

http://www.taste.com.au/recipes/755/little+pancetta+and+cheese+frittatas