Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Name: Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli
Yield: Makes 6 muffins
Cuisine: British
Ingredients: 4 eggs; 70 g Pancetta - approx; Broccoli - approx 1/3 spear; 1 leek; 1 garlic clove; 2 handfuls cheese; 3 tbsp milk; Salt and pepper; Olive oil; Butter - for the muffin tray; Muffin tray; Whisk (or fork)

Emma @cook_16082990

A great recipe for a quick and easy lunch, with the added benefit you can make in advance and keep in the fridge. I used pancetta, leek and broccoli as that’s what I had in the fridge, but you can use whatever you have available. Bacon, mushrooms, tomatoes etc would all work well! #budgetbasics

Saved

Ingredients

Makes 6 muffins

4eggs
70 gPancetta - approx
Broccoli - approx 1/3 spear
1leek
1garlic clove
2 handfulscheese
3 tbspmilk
Salt and pepper
Olive oil
Butter - for the muffin tray
Utensils
Muffin tray
Whisk (or fork)

Saved

Steps

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.