Pancetta and gruyere cheese mini frittatas

These frittatas are so light and delicate, and the gruyere adds a lovely complexity of flavour. Try these with a glass of Tallis Sparkling Viognier at your next special event. Makes 24. Ingredients 1 tablespoon olive oil 1 small brown onion, finely chopped 90g thinly sliced pancetta, finely chopped 8 eggs, at room temperature 75g gruyere cheese, finely grated 1/4 cup sour cream 2 tablespoons chopped chives

1.    Preheat oven to 180°C. Grease two 12-hole 1 1/2-tablespoon capacity mini muffin pans. 2.    Heat oil in a frying pan over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside for 15 minutes. 3.    Using a balloon whisk, beat eggs in a large bowl until combined. Add pancetta mixture, gruyere and salt and pepper. Beat until well combined. 4.    Spoon egg mixture into muffin pans. Bake for 15 minutes or until set. Cool frittatas in pans for 5 minutes. Turn onto a wire rack to cool completely. 5.    Place frittatas on a plate. Top each with 1/2 teaspoon sour cream. Sprinkle with chives. Serve at room temperature.