The other day, I found myself with a couple ounces of leftover pancetta (after making spaghetti carbonara for dinner) and decided to use it to make a few mini frittatas for breakfast the next morning. I'm calling them frittata muffins, and I baked them in a regular-sized muffin tin.
Mini frittatas have been one of those things I've wanted to make and possibly have extra to freeze and have handy for a quick weekday breakfast. Somehow, I'd never gotten around to it but here was my chance to whip some up. I didn't have enough ingredients to make a big batch to stash any away in the freezer but it was just right for a fresh, hot breakfast.
I cooked and rendered the leftover pancetta and added it to the basis of 4 eggs and about a quarter-cup of milk. The fun thing about frittatas is the flexibility for customization; add any ingredients - as much or as little - as you like. In this case, I kept it pretty simple by adding the pancetta, a few tablespoon of Parmesan as well as Gruyere cheese, plus a little parsley I plucked from my herb box.