Name: Little pancetta and cheese frittatas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 small brown onion, finely chopped; 90g thinly sliced pancetta, finely chopped; 8 eggs, at room temperature; 75g gruyere cheese, finely grated; 58.75 gm sour cream, to serve; 40.00 ml chopped chives, to serve

Little pancetta and cheese frittatas

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Win every time with delicious frittata bites!

Ingredients:

1 small brown onion, finely chopped
90g thinly sliced pancetta, finely chopped
8 eggs, at room temperature
75g gruyere cheese, finely grated
58.75 gm sour cream, to serve
40.00 ml chopped chives, to serve

Instructions:

Preheat your oven to 180°C and grease two 12-hole mini muffin pans with a 1 1/2-tablespoon capacity.
In a hot frying pan, sauté onion and pancetta in oil until onion is soft, about 5 minutes. Let it rest for 15 minutes.
Combine eggs in a large bowl using a balloon whisk until fully mixed. Add pancetta mixture, gruyere, salt, and pepper, then mix until well combined.
Pour the egg mixture into muffin pans and bake for 15 minutes until fully set. Let the frittatas cool in the pans for 5 minutes, then transfer them onto a wire rack to cool completely.
Arrange the frittatas on a plate, add a dollop of 1/2 teaspoon of sour cream on each, sprinkle with chives, and serve at room temperature.

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