"Omelet in the bacon"

The “omelet in the bacon” are delicious single portions, baked in muffin pans and characterized by a crispy wrap bacon or vegetables that takes the shape of a basket.They can be served as appetizers, or, considering that the preparation is simple and quick, you can replace them with the classic happy hour’s omelet or brunch.

Ingredients for 12 “Omelet in the Bacon”s:

• 1 sprig of basil, 
• 24 slices of smoked bacon, 
• 200 ml fresh cream, 
• 3 tablespoons of Parmesan cheese,
• Salt to taste, 
• 5 Eggs.

To prepare the “Omelet in the Bacon” preheat the oven to 180 degrees Celsius. In a bowl whisk the eggs with the cream, cheese, salt, pepper and at the end add basil to give some flavor to the mixture. Take a  muffin baking molds and line each mold with two slices of bacon, overlapping them crosswise, covering the whole surface. It is not necessary to grease the molds because the bacon itself, thanks to its fat, will prevent the mixture from sticking to the pan, creating a delicious crispy crust that will form the basket. Pour the egg mixture into each mold, filling it up to just below the rim (with the dosage regimen can fill 12 muffin molds). Bake for 12 to 15 minutes until surface of the omelet is golden brown. Once it is ready, serve hot.

  

If you like you can add to the omelet a tiny diced vegetables (zucchini, eggplant, mushrooms, artichokes).

For vegetarians, you can replace the bacon with slices of grilled zucchini, but keep in mind to line the molds with paper baking so that the vegetables do not stick to the bottom during cooking. 

source of the recipe: Giallo Zafferano