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Before you jump to Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons why this is so. Poor diet is one factor in diseases such as heart disease and hypertension which can put a drain on the economy. While we're always being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most people typically believe that healthy diets require a great deal of work and will significantly alter how they live and eat. It is possible, though, to make some simple changes that can start to make a good impact on our everyday eating habits.
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Therefore, it should be somewhat obvious that it's not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let's go back to oven baked omelette muffins - pancetta, leek and broccoli recipe. You can have oven baked omelette muffins - pancetta, leek and broccoli using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
- You need 4 of eggs.
- Prepare 70 g of Pancetta - approx.
- Take of Broccoli - approx 1/3 spear.
- Prepare 1 of leek.
- Provide 1 of garlic clove.
- Take 2 handfuls of cheese.
- Take 3 tbsp of milk.
- Provide of Salt and pepper.
- Provide of Olive oil.
- Use of Butter - for the muffin tray.
- You need of Utensils.
- You need of Muffin tray.
- Use of Whisk (or fork).
Steps to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:
- Preheat the oven. Chop up the leek and broccoli into small pieces..
- Add 1 tbsp olive oil to the pan, followed by the pancetta, leek and broccoli. Heat on a low heat for 5-10 mins, until the pancetta is cooked and the veg softened. Do not allow it to brown. Once nearly cooked, add in a crushed clove of garlic and stir in. Once done, set aside..
- Meanwhile, lightly butter the muffin to pan to make removing them easier later on..
- Add 4 eggs to a bowl, preferably one with a pouring spout if you have one. Whisk for 30 seconds. Add a handful of cheese and the milk and whisk to mix..
- Add the pancetta and veg. Whisk to stir. Season with salt and pepper. Stir..
- Pour the mixture into the muffin trays..
- Top with more cheese..
- Cook in the oven at 170c for approx 25 mins, until they are firm and the cheese is golden..
- Leave to cool for 5 mins (this makes them easier to remove) and serve..
We have a scrambled egg breakfast muffins on our blog and they cook for. Sour cream and milk make these oven baked eggs extra fluffy. Melted cheese completes this easy breakfast treat. Resulted in a rich, creamy egg dish. I was the only one eating so I scaled this down to one serving and baked it in a large ramekin.
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