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

Hello everybody, it’s John, 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 food recipes. This time, I will make it a bit tasty. This will be really delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something that I’ve loved my entire life.

To get started with this recipe, we have to 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 can achieve it.

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

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