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

Welcome to tip of the Iceberg. We will provide you with entertainment that range from crazy funny to sad and scary. Meanwhile, place the baking dish in the oven to warm through. You can have Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli using 13 ingredients and 9 steps. Here is how you achieve it.

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

Prepare 4 of eggs.
You need 70 g of Pancetta - approx.
It's of Broccoli - approx 1/3 spear.
Prepare 1 of leek.
Prepare 1 of garlic clove.
Prepare 2 handfuls of cheese.
Prepare 3 tbsp of milk.
Prepare of Salt and pepper.
You need of Olive oil.
Prepare of Butter - for the muffin tray.
You need of Utensils.
Prepare of Muffin tray.
You need of Whisk (or fork).

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. This Oven Baked Omelet recipe is so easy, and so fluffy. Add all your favorite omelet toppings and fillings You are going to love this simple and delicious Oven Baked Omelet. I love breakfast food I would watch them closely.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli instructions

Preheat the oven. Chop up the leek and broccoli into small pieces..
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..
Meanwhile, lightly butter the muffin to pan to make removing them easier later on..
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..
Add the pancetta and veg. Whisk to stir. Season with salt and pepper. Stir..
Pour the mixture into the muffin trays..
Top with more cheese..
Cook in the oven at 170c for approx 25 mins, until they are firm and the cheese is golden..
Leave to cool for 5 mins (this makes them easier to remove) and serve..

We have a scrambled egg breakfast muffins on our blog and they cook for. 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. I mixed in a bag of frozen broccoli which I microwaved first.