Description
These Mini Pancetta Goat Cheese Frittatas are packed with salty browned pancetta, goat cheese, green onions and sun-dried tomatoes. They’re made in muffin tins to come to out perfectly bite sized!
Ingredients
Scale
- 12 eggs
- 1/2 cup of 2% milk
- 4 oz. of cubed pancetta
- 3 green onions, chopped
- 4 oz. of crumbled goat cheese
- 1/3 cup of sundried tomato, diced
Instructions
- Preheat oven to 350º.
- Heat a large saute pan over medium high heat, add cubed pancetta. {i bought it pre-cubed}. Saute for 5-7 minutes or until pancetta is browned.
- In a large bowl, whisk eggs with milk. Set aside.
- Spray muffins tins with PAM to make sure frittatas do not stick. Then evenly distribute browned pancetta, chopped green onions, and diced sundried tomatoes between 12 muffin cups.
- Next, pour in egg mixture so all muffins cups are even.
- Lastly, evenly distribute crumbled goat cheese on top.
- Bake for 17 minutes, remove and let cool for 5 minutes.
