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Pancetta, cherry tomato and ricotta frittatas

Pancetta, cherry tomato and ricotta frittatas

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Being healthy doesn’t mean never having things like bacon and eggs; these are little protein packed pockets. These are great as they can be cooked when you have time and eaten cold or on the go.

I often make them as child-friendly snacks with fillings like sweet corn and cheddar.

By Sophie Michell

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  • 12 slices pancetta
  • 6 cherry tomatoes
  • 200g ricotta
  • 25g watercress
  • 10 eggs
  • 100ml milk


Step 1

Preheat the oven to 200C/400F/Gas 6. Oil a 12 cup mini muffin tray or a 6 cup larger one.

Step 2

Line each muffin cup with a slice of pancetta. Then halve the cherry tomatoes and add one half to each cup. Divide the ricotta between the cups as well.

Step 3

Whisk the eggs and milk together, then season. Roughly chop the watercress and mix in with the eggs. Pour the mix between the muffin cups and pop in the oven for 10 minutes, or until just set.

Step 4

Cool slightly, remove from the tray and serve.

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