These pancetta, spinach and swiss egg bites (or mini frittata) are creamy and cheesey and the dried herbs add a flavorful punch. Make a batch and store them in the refrigerator and you have a healthy snack on hand or a quick and easy breakfast. They can be served warm or at room temperature and whle I’ve used a standard size muffin tin for this recipe, you could easily use a mini muffin tin to get smaller, bite size portions which would make a great appetizer.
The recipe does not include salt. Feel free to add a pinch if you like, but I find that the saltiness from the pancetta and cheese is enough.
Alright, let’s begin!
Preheat the oven to 350°F and grease the muffin tin with olive oil.
Next, heat a saute pan over medium heat. Add a small amount of olive oil and then add the pancetta and diced onion. Cook until the pancetta is brown, and the onion is soft, about 5-7 minutes. Drain any excess fat and transfer the mixture to a bowl.
Meanwhile, whisk the eggs, and half and half together in a large mixing bowl. Add the black pepper, dried herbs, chopped spinach, cheese, and mix until well combined.
Then, divide the pancetta and onion mixture evenly in the muffin tin, pour the egg mixture over the top, filling each about three quarters full. They will rise as they cook.
Tranfer to the oven and bake for 20-25 minutes, until the egg is set and the tops have browned slightly.
I hope you enjoy these as much as I do. Leave a comment below to let me know what you think. Buon Appetito!
Pancetta, Spinach and Swiss Mini Frittata (Egg Bites)
Ingredients
- 10 eggs
- 1/8 tspn black pepper
- 1 1/2 tspn Italian dried herbs (parsley, basil, rosemary, bay, etc.)
- 1 heaping cup shredded swiss cheese
- 1/4 cup half and half
- 1 handful fresh spinach, finely chopped
- 6 ounces pancetta
- 1/2 onion
Instructions
- Preheat oven to 350°F.
- Grease the muffin tins with olive oil.
- Heat a saute pan over medium heat. Add a small amount of olive oil and then add the pancetta and diced onion. Cook until the pancetta is brown, and the onion is soft, about 5-7 minutes. Drain any excess fat and transfer the mixture to a bowl.
- Whisk the eggs, half and half in a large mixing bowl. Add the black pepper, dried herbs, chopped spinach and cheese, and mix until well combined.
- Then, divide the pancetta and onion mixture evenly in the muffin tin, pour the egg mixture over the top, filling each about three quarters full. They will rise as they cook.
- Tranfer to the oven and bake for 20-25 minutes, until the egg is set and the tops have browned slightly.
Looks delicious, Susie!!!💟
Thanks, Jackie!
💐👍awesome & must be delicious👍💐🍷💐🍷💐