Recipe of Ultimate Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Hey everyone, it’s Jim, welcome to our recipe page. 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 unique. This is gonna smell and look delicious.

These are great for lunch or dinner, my mini omelette muffin recipe is quick to prepare and easy to bake in the oven. Plus, they're full of your favourite. 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.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, 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.

To get started with this particular recipe, we must prepare a few components. 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. Prepare 4 eggs
2. Make ready 70 g Pancetta - approx
3. Prepare Broccoli - approx 1/3 spear
4. Make ready 1 leek
5. Get 1 garlic clove
6. Get 2 handfuls cheese
7. Make ready 3 tbsp milk
8. Prepare Salt and pepper
9. Take Olive oil
10. Take Butter - for the muffin tray
11. Get Utensils
12. Take Muffin tray
13. Make ready Whisk (or fork)

Feel free to add your own favorite. Sour cream and milk make these oven baked eggs extra fluffy. 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.

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.

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. All omelettes are served with three buttermilk pancakes. Fresh Vegetarian with Cheese Broccoli, onions, tomatoes and mushrooms with your choice of Cheddar or Swiss Eggs Benedict Poached eggs and Canadian bacon on a toasted English muffin with hollandaise sauce.

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