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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, oven baked omelette muffins - pancetta, leek and broccoli. One of my favorites. This time, I am going to make it a bit tasty. This will be really 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. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. In a large bowl, beat eggs, milk, and sour cream together.

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

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

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

Pour egg mixture evenly into prepared muffin cups. Whisk together eggs, milk, and seasoned salt in a large bowl. Stir in ham, cheese, onion, and bell peppers. In a large bowl, whisk eggs, milk, salt and pepper.

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.

Stir in ham, cheese, onion, and bell peppers. In a large bowl, whisk eggs, milk, salt and pepper. Muffin-tin omelets keep well in the fridge or freezer and are easily reheated for a delicious and filling breakfast. Recipes like Muffin-Tin Omelets with Broccoli, Ham & Cheddar and Muffin-Tin Spinach & Mushroom Mini Quiches are tasty and customizable so the whole family will love them. Add water; cover with waxed paper.

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