Ingredients


1 tsp olive oil

100g diced pancetta or rindless streaky bacon

8 eggs

350ml  lactose free double cream

2 tbsp each finely chopped fresh parsley and chives

100g parmesan, grated

Lactose free butter, for the tin


Serves - 2








Method


On the day, reheat the oven to 180C/Gas 4/fan oven 160C. Heat the olive oil in a frying pan over a medium heat.

Tip in the pancetta and fry for 4 minutes until crisp. Drain and cool on kitchen paper.  

Whisk the eggs with the  lactose free cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.

Grease a 12-hole muffin tin. Ladle in the mixture to two-thirds fill each hole (you’ll have leftovers for another batch).

Bake for 20-25 minutes until firm. Transfer to a rack. Cool while cooking the remaining frittatas. Make up to 4 hours ahead.

To serve, heat through, loosely wrapped in foil, in a preheated oven at 180C/Gas 4/fan oven 160C, for 10-15 minutes. Serve hot, warm or cold.


Recipe adapted from: Good Food

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