1 tablespoon olive oil
1 small brown onion, finely chopped
90g thinly sliced pancetta, finely chopped
8 eggs, at room temperature
100g pecorino cheese, finely grated
Salt & Pepper
1/4 cup sour cream
2 tablespoons chopped chives, to serve
Preheat oven to 180°C. Grease two 12-hole, 1½ tablespoon capacity mini muffin pans.
Heat oil in a frying pan over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, for 5 minutes or until the onion is soft. Set aside, allow to cool slightly. Whisk eggs in a large bowl until just combined. Add pancetta mixture, pecorino, salt and pepper and stir to combine.
Spoon egg mixture into muffin pans. Bake for 20 minutes or until set. Cool frittatas in pans for 5 minutes then turn onto a wire rack to cool completely. Place frittatas on a plate, top each with sour cream and chives. Serve at room temperature.
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