Simple Way to Prepare Gordon Ramsay Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, oven baked omelette muffins - pancetta, leek and broccoli. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Welcome to tip of the Iceberg. We will provide you with entertainment that range from crazy funny to sad and scary. Chopped broccoli rabe florets, leek, and pancetta fill miniature phyllo shells in this savory Leek and Broccoli Tartlets with Pancetta appetizer. Whisk together egg, cream, nutmeg, salt, and pepper in a bowl.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have oven baked omelette muffins - pancetta, leek and broccoli using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:

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

Sour cream and milk make these oven baked eggs extra fluffy. Melted cheese completes this easy breakfast treat. I did add a little garlic powder and onion powder because I didn't have any green onions. I mixed in a bag of frozen broccoli which I microwaved first.

Instructions to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:

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.

I did add a little garlic powder and onion powder because I didn't have any green onions. I mixed in a bag of frozen broccoli which I microwaved first. Then, in a large bowl, beat together eggs, milk, and sour cream to make the base. Once that is done, add in the seasoned salt, garlic powder, diced ham. Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings.

So that’s going to wrap it up for this special food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!