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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, oven baked omelette muffins - pancetta, leek and broccoli. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something that I have loved my entire life. They’re nice and they look wonderful.

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 get started with this recipe, we must first prepare a few ingredients. You can have 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. Make ready 4 eggs
  2. Take 70 g Pancetta - approx
  3. Take Broccoli - approx 1/3 spear
  4. Prepare 1 leek
  5. Make ready 1 garlic clove
  6. Make ready 2 handfuls cheese
  7. Get 3 tbsp milk
  8. Make ready Salt and pepper
  9. Take Olive oil
  10. Take Butter - for the muffin tray
  11. Make ready Utensils
  12. Get 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.

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.

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