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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, oven baked omelette muffins - pancetta, leek and broccoli. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I’ve loved my entire life. They are fine and they look fantastic.

Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer. Leeks contain potent antioxidants that help fight against free radicals as you age. Welcome to tip of the Iceberg.

To begin with this 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 that.

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. Make ready 1 leek
  5. Get 1 garlic clove
  6. Make ready 2 handfuls cheese
  7. Prepare 3 tbsp milk
  8. Get Salt and pepper
  9. Take Olive oil
  10. Prepare Butter - for the muffin tray
  11. Make ready Utensils
  12. Make ready Muffin tray
  13. Prepare Whisk (or fork)

Melted cheese completes this easy breakfast treat. I did add a little garlic powder and onion powder because I didn't have any green onions. I mixed in a bag of frozen broccoli which I microwaved first. Sprinkle with a handful of grated Cheddar and bake for another minute.

Steps 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.

All our Omelettes are made with four farm-fresh Eggs Oven-baked Dutch Baby filled with Broccoli, diced Tomatoes and Mushrooms. A toasted English Muffin, Sausage Patties and Poached Eggs covered with our Mushroom Sherry Sauce. Oven-Baked Leek Frittata is a wonderful dish to use up leftover leeks. It is so tasty that you can even persuade kids or leek haters to eat this healthful I love the combo of leek and bulgur, so I mostly make this Leek with Bulgur, which is a great comforting winter dish. To tell you the truth, no other leek.

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