Mini frittatas: Italian omelettes in molds

• olive oil↗1 tsp
• pancetta, diced↗100 g

  or skinless bacon

• eggs↗8
• heavy cream350 ml
• fresh parsley↗2 tbsp

  and leek, finely chopped

• parmesan↗100 g

  grated

• butter↗

  for greasing the mold

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (gas mark 4) or 160 °C with convection. Over medium heat, warm the olive oil in a pan, add the diced pancetta (or skinless bacon) and fry for 4 minutes until crisp. Drain the excess and place on paper towels to cool.

2. 2

   In a large bowl, whisk the eggs with the heavy cream, add a generous pinch of salt and black pepper. Add the finely chopped parsley, leek, grated parmesan and the cooled pancetta; mix again.

3. 3

   Butter a 12‑cup muffin tin. Pour the mixture into each cup, filling it to about two‑thirds. Bake for 20‑25 minutes until the frittatas are golden. Transfer to a rack and cool while the remaining batches bake. Prepare in advance – store up to 4 hours.

4. 4

   To serve, reheat the frittatas wrapped in foil in a pre‑heated oven at 180 °C (gas 4) or 160 °C with convection for 10‑15 minutes. Serve hot, warm or cold.