Recipe: Delicious Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli.

You can cook Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli using 13 ingredients and 9 steps. Here is how you achieve that.

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

1. Prepare 4 of eggs.
2. Prepare 70 g of Pancetta - approx.
3. Prepare of Broccoli - approx 1/3 spear.
4. You need 1 of leek.
5. You need 1 of garlic clove.
6. You need 2 handfuls of cheese.
7. You need 3 tbsp of milk.
8. Prepare of Salt and pepper.
9. Prepare of Olive oil.
10. You need of Butter - for the muffin tray.
11. Prepare of Utensils.
12. You need of Muffin tray.
13. Prepare of Whisk (or fork).

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli instructions

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..