Mini Pancetta Frittatas
Keto breakfast? Sì, certo!
Ingredients
Nonstick cooking spray
3 large eggs
1/4 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
3 teaspoons diced pancetta
3 teaspoons caramelized onions
2 teaspoons chopped chives
Instructions
Preheat the oven to 375F.
Spray half a mini muffin tin (12 cups total) with nonstick spray.
In a small pan, fry diced pancetta until crispy. Drain and set aside.
Whisk the eggs, cheese, and pepper in a bowl to blend well.
Place an equal amount of pancetta in each of the 12 cups, followed by an equal amount of caramelized onions.
Fill each muffin cup almost to the top with the egg mixture and top each with an equal amount of chives.
Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula or butter knife, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Mini Pancetta Frittatas
Ingredients
Instructions
- Preheat the oven to 375F.
- Spray half a mini muffin tin (12 cups total) with nonstick spray.
- In a small pan, fry diced pancetta until crispy. Drain and set aside.
- Whisk the eggs, cheese, and pepper in a bowl to blend well.
- Place an equal amount of pancetta in each of the 12 cups, followed by an equal amount of caramelized onions.
- Fill each muffin cup almost to the top with the egg mixture and top each with an equal amount of chives.
- Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula or butter knife, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
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