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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, oven baked omelette muffins - pancetta, leek and broccoli. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something that I’ve loved my entire life. They’re nice and they look fantastic.

Meanwhile, place the baking dish in the oven to warm through. Now add the leeks and the rice to the saucepan, stirring them around to get a good coating of Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the crispy pancetta and the extra grated Pecorino. Feel free to add your own favorite.

To begin with this recipe, we have to 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 can achieve that.

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

Plus, they're full of your favourite. Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer. Whisk together egg, cream, nutmeg, salt, and pepper in a bowl. Once the onion mixture is cool, add to egg mixture.

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.

Divide broccoli rabe and, if using, pancetta. Mix flour and salt in a bowl. Add half the milk and whisk until combined. Omelettes are one of our favorite breakfast dishes. They are so delicious when mixed with cheese, bacon and other ingredients.

So that is 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 am sure you can 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, friends and colleague. Thank you for reading. Go on get cooking!