Quick & Easy

Pea and pancetta frittatas

PEA AND PANCETTA FRITTATAS
36 Item
30M

Ingredients

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease three 12-hole (1-tablespoon/20ml) mini muffin pans.
2.Heat oil in small frying pan; cook pancetta and garlic, stirring, until pancetta is crisp. Cool.
3.Whisk eggs and cream in large jug; stir in pancetta mixture, peas, cheese, mint and rind. Season to taste. Pour egg mixture into pan holes.
4.Bake frittatas about 12 minutes or until set. Stand in pan 5 minutes before serving topped with crème fraîche and mint leaves.

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