Recipe of Gordon Ramsay Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, oven baked omelette muffins - pancetta, leek and broccoli. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most popular of current trending foods 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 that I’ve loved my whole life.

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.

To get started with this recipe, we must first prepare a few ingredients. 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. Get eggs
2. Get Pancetta - approx
3. Make ready Broccoli - approx 1/3 spear
4. Take leek
5. Take garlic clove
6. Get cheese
7. Make ready milk
8. Get Salt and pepper
9. Prepare Olive oil
10. Get Butter - for the muffin tray
11. Get Utensils
12. Make ready Muffin tray
13. Prepare 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.

Steps 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.

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