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Monday Munchies #27

I saw this recipe recently in a magazine, but I have no idea which one. Indeed, I am just remembering the recipe a bit and checking the photo and general recipes to make sure the proportions are correct!! These were so nice that I ate them in two days: for breakfasts and lunches!!! There was no fresh basil to be had in our town at all last week, so I used parsley and chives instead.

Brunchy Frittata  serves 3 or 6 or 2!!!
  • 6 slices of pancetta
  • 100g feta cheese, cut into tiny cubes
  • fresh herbs- basil, but I used parsley and chives
  • 50-100g Parmesan cheese, freshly grated
  • 6 eggs, lightly beaten
  • 1/4 cup milk or cream
  • 9 tiny Roma tomatoes, halved
  • salt and pepper
Frittata steps
This recipe calls for a Texas muffin tin, which means each little pan has a 3/4 cup or 180ml capacity. Preheat oven to 180*C.
The six steps start at the top left and then proceed in a clockwise direction to end at the bottom left!!
  1. Place a tiny circle of  baking paper in the bottom of each pan and then place one piece of pancetta on top.
  2. Next put 1/6 of the feta into each.
  3. I put two tablespoons of freshly grated Parmesan cheese next.
  4. Then a sprinkle of chopped parsley and chives.
  5. I whisked the eggs (I always use free range from the greengrocer or deli) with the 1/4 cup cream (or milk) and some salt and pepper and then pour it in evenly.
  6. Finally decorate with three of the little Roma halves. And a little extra Parmesan if you like.
Just out of the oven

Bake for about 20 minutes. The frittata should be just set, but still a tiny bit wobbly in the centre. It will continue cooking and set after it leaves the oven. To release them from the pan, let them sit for about 10 minutes then run a knife around the edge. A plastic bendy implement is good and you can scoop it under each individual frittata and ease them out. These are delicious served straight away with a salad, but I can vouch for their tastiness later on!!!




oh YUM and i love how you've done the steps, looks great :) i wonder if that would work with bacon just as well? pancetta is not really my thing. now, i'm on holidays so i could actually make this but i'm heading to perth in the morning so have very limited food left in my house :(

might have to take my texas muffin tin to perth and make some for dad


they look delicious!!!

Rose Red

Yum! Look delicious and sound quite easy to make!


I second that - I LOVE the way you've shown all the steps in the one photo!!

Dennis the Vizsla

Those look yummy!


YUM! You were very clever showing the steps with this one and arranged your tomatoes so nicely. I would love these and will have to try them myself. I think mine will have some zucchini in them...always trying to find ways to incorporate that, LOL!


Yum seems to be the word of choice!!


they look fantastic, what a neat way of making frittata! yum, again!


i love a little fritatta! I've got a recipe for individual pea and mint ones I should post some time. And tiny romas! Lovely!


You've made my mouth water & there's still at least 2 hours till lunch :(



I love making little frittatas - and these look especially nice!

I must try and get up to the big smoke to catch up with you!


Thanks! I did a vegetarian variation of these, in ramekins. It was delicious and much more classy than my usual frittata (use egg and cheese to stick together a whole lot of vegies in a frypan, finish off under the grill.)


Your frittatas look great & yummy. I love frittatas & often make them in a large frying pan with lots of vegs & chesse & then pop it into the oven to grill.

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