Who doesn’t love a good old-fashioned Sunday brunch? Nobaaaahdy! The summer heat (but mostly the humidity) have me guilty of wanting to retreat inside for a laidback (and air conditioned) gathering with my favorite foodies. And the most delectable mini frittatas with tomato + crispy pancetta, of course. 🤤
These precious mini frittatas are the perfect bite—an amuse bouche if you will—filled with all the savory feels of a delicious breakfast. Crunchy, salty and just enough creaminess and spice to make them oh-so-pleasantly nice.
These little pretties can be whipped up in 30 minutes or less, which is a win-win for the hostess with the mostest. Serve these mini frittatas on a fancy platter and top off the look with a mimosa. You’re brunch guests will be cooooing with delight.
Mini Frittatas with Tomato + Crispy Pancetta
Makes 30 servings
1-2 pancetta slices, diced
2-6 cherry tomatoes, sliced thinly
¼ cup spinach
1 tbsp. mayonnaise
1 tsp. chili powder
chives, sliced thinly
30 mini phyllo shells, pre-baked
cast iron skillet
hard cheese slicer
small mixing bowl
Preheat oven to 375º. In a cast iron skillet on medium-high heat, brown pancetta until crispy. Set pancetta aside and wipe out excess oil. Add olive oil, eggs, tomato slices and spinach and cook until spinach wilts. Combine crispy pancetta with eggs.
In a small mixing bowl, add mayonnaise and chili powder and blend. Place phyllo shells on a baking sheet. Add a small dollop of chili mayo and egg mixture to each shell. Use a hard cheese slicer to place a singular slice of parmesan on top. Bake for 12-15 minutes.
Plate and garnish with fresh chives!