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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, oven baked omelette muffins - pancetta, leek and broccoli. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli A great recipe for a quick and easy lunch, with the added benefit you can make in advance and keep in the fridge. I used pancetta, leek and broccoli as that's what I had in the fridge, but you can use whatever you have available. Here is how you cook it. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started 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. Make ready 70 g Pancetta - approx
  3. Make ready Broccoli - approx 1/3 spear
  4. Make ready 1 leek
  5. Prepare 1 garlic clove
  6. Prepare 2 handfuls cheese
  7. Get 3 tbsp milk
  8. Get Salt and pepper
  9. Prepare Olive oil
  10. Get Butter - for the muffin tray
  11. Take Utensils
  12. Take Muffin tray
  13. Get Whisk (or fork)

Carefully pour or spoon into the prepared ramekin dishes or casserole pan. Spray the muffin tins with cooking spray. In a large bowl whisk the eggs, season with salt and pepper. In a large bowl, beat eggs, milk, and sour cream together.

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.

In a large bowl whisk the eggs, season with salt and pepper. In a large bowl, beat eggs, milk, and sour cream together. Add in remaining ingredients and pour into baking dish. Loaded with Peppers, onions, ham and ooey gooey cheese, these will become a favorite! We are reaching that time of year where we are getting spring fever and ready for the summer break.

So that’s going to wrap it up for this special food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!