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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, oven baked omelette muffins - pancetta, leek and broccoli. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Welcome to tip of the Iceberg. We will provide you with entertainment that range from crazy funny to sad and scary. 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.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I’ve loved my entire life.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:

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

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.

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.

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. Then, in a large bowl, beat together eggs, milk, and sour cream to make the base. Once that is done, add in the seasoned salt, garlic powder, diced ham. Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings.

So that’s going to wrap this up for this special food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!