Little Pancetta and Cheese Frittatas

27 Dec

When looking to make canapés, I select a recipe based on three things:

1/ They look fancy, whilst also looking tasty.

2/ They taste delicious.

3/ They are quick and easy to make (preferably made prior to the party).

Whilst scrolling through pages of canapé recipes, looking for inspiration, a photograph of these frittatas caught my eye – they looked fancy and they were bite-sized. Exactly what I was looking for! After I pulled my eyes away from the picture, I was captured by two words: pancetta and cheese. I was hooked. They had me at pancetta.

My only criticism is that they come out of the oven puffy and full but, as with most eggy dishes, they do start to fall once they have cooled. After my first attempt at this recipe I had to adapt them slightly; the Gruyère didn’t pack as much punch as I had hoped so I used a strong cheddar instead. I also made a vegetarian option by using asparagus instead of the pancetta. Pretty simple really – I just grilled up some asparagus spears until they were cooked but still slightly firm. I diced them into small pieces before cooking them with the onion.

As a tip, if you do stick with the meat version, make sure that you use the best pancetta that you can. I tried this recipe with two different types of pancetta and the pancetta from Oyama Sausage at Granville Island was far superior.

Little Pancetta and Cheese Frittatas – Makes 24

1 tablespoon olive oil
1 small brown onion, finely chopped
90 grams thinly sliced pancetta, finely chopped
8 eggs, at room temperature
75 grams of Gruyère (or cheddar) cheese, finely grated
1/4 cup sour cream and 2 tablespoons chopped chives, to serve

Pre-heat oven to 180°C. Grease two 12-hole 1 1/2-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 onion is soft. Set aside for 15 minutes.

Using a balloon whisk, beat eggs in a large bowl until combined. Add pancetta mixture, Gruyère and salt and pepper. Beat until well combined. Spoon egg mixture into muffin pans. Bake for 15 minutes or until set. Cool frittatas in pans for 5 minutes. Turn onto a wire rack to cool completely.

Place frittatas on a plate. Top each with 1/2 teaspoon sour cream. Sprinkle with chives. Serve at room temperature. 

The original recipe can be found here.


4 Responses to “Little Pancetta and Cheese Frittatas”

  1. Melissa January 2, 2011 at 12:00 pm #

    Wow. You sure have been busy. I just disappeared from the blog world over the holidays. These looks fantastic, I will have to give them a try for sure.

    • greedyguts January 2, 2011 at 6:08 pm #

      These were super yummy. I really liked the asparagus and cheddar ones too. Did you end up getting your mandolin and mini whisk for Christmas?

      • Melissa January 2, 2011 at 8:08 pm #

        I most certainly did. Excited to take them for a spin! Sounds like Santa was good to you too.

      • greedyguts January 2, 2011 at 8:19 pm #

        Yes, I got very spoilt! And my birthday is still just around the corner! 😀

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