Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli
Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, oven baked omelette muffins - pancetta, leek and broccoli. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I have loved my whole life. They are fine and they look fantastic.

Meanwhile, place the baking dish in the oven to warm through. Now add the leeks and the rice to the saucepan, stirring them around to get a good coating of Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the crispy pancetta and the extra grated Pecorino. Feel free to add your own favorite.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook oven baked omelette muffins - pancetta, leek and broccoli using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
  1. Take 4 eggs
  2. Take 70 g Pancetta - approx
  3. Take Broccoli - approx 1/3 spear
  4. Prepare 1 leek
  5. Take 1 garlic clove
  6. Get 2 handfuls cheese
  7. Make ready 3 tbsp milk
  8. Prepare Salt and pepper
  9. Make ready Olive oil
  10. Take Butter - for the muffin tray
  11. Make ready Utensils
  12. Take Muffin tray
  13. Prepare Whisk (or fork)

Omelet muffins are perfect for meal prep. Make them ahead and freeze or refrigerate the rest. Add chopped cooked chicken sausage and cheddar cheese. Try my Broccoli and Cheese Egg Muffins.

Instructions to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
  1. Preheat the oven. Chop up the leek and broccoli into small pieces.
  2. Add 1 tbsp olive oil to the pan, followed by the pancetta, leek and broccoli. Heat on a low heat for 5-10 mins, until the pancetta is cooked and the veg softened. Do not allow it to brown. Once nearly cooked, add in a crushed clove of garlic and stir in. Once done, set aside.
  3. Meanwhile, lightly butter the muffin to pan to make removing them easier later on.
  4. Add 4 eggs to a bowl, preferably one with a pouring spout if you have one. Whisk for 30 seconds. Add a handful of cheese and the milk and whisk to mix.
  5. Add the pancetta and veg. Whisk to stir. Season with salt and pepper. Stir.
  6. Pour the mixture into the muffin trays.
  7. Top with more cheese.
  8. Cook in the oven at 170c for approx 25 mins, until they are firm and the cheese is golden.
  9. Leave to cool for 5 mins (this makes them easier to remove) and serve.

These are great for lunch or dinner, my mini omelette muffin recipe is quick to prepare and easy to bake in the oven. Plus, they're full of your favourite. Mix flour and salt in a bowl. Add half the milk and whisk until combined. Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer.

So that’s going to wrap this up with this exceptional food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!