These delicious frittatas are the perfect bite-size for a canapé! They are wrapped in salty pancetta with a cheesy Cheddar and tomato filling, and finished off with a drizzle of brown sauce.
Advertisement - Continue Reading Below
- Vegetable oil, to grease
- 12 pancetta rashers
- 3 medium eggs, beaten
- 50 g crème fraîche
- 50 g mature Cheddar, grated
- Small handful chives, finely chopped
- 6 cherry tomatoes, halved
- 50 g brown sauce
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease a 12-hole mini muffin tin with a little oil. Slice pancetta rashers in half widthways. Lay two pieces into a hole of the tin, so they cover the base and come up the sides a little. Repeat with remaining holes.
- Step 2In a bowl, whisk eggs, crème fraîche, Cheddar, most of the chives and plenty of seasoning. Spoon into the lined holes. Place a tomato into each, cut-side up. Cook in oven for 15min, or until golden brown and set. Cool slightly in tin before gently transferring to a serving plate.
- Step 3To serve, mix brown sauce with 1tbsp water to loosen. Drizzle over the breakfast cups and serve just-warm.
Get ahead
Make to end of step 2 up to a day ahead; transfer on to a baking tray, cover and chill. To serve, reheat for 5min in an oven preheated to 180°C (160°C fan) mark 4. Complete recipe.
Per canapé
- Calories: 91
- Protein: 4g
- Total Fat: 8g
- Saturates: 4g
- Carbs: 2g
- Total Sugars: 1g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
