When time doesn’t allow – Oven-Baked Parsley and Lemon Frittatine
OVEN-BAKED PARSLEY AND LEMON FRITTATINE
makes 8 (depends on your muffin pan of course) small frittata, 4 servings
6 tbsp finely chopped parsley
2 tbsp grated lemon peel
10 tbsp grated Parmesan cheese
1 pinch of salt
extra-virgin olive oil
Whisk eggs, parsley, lemon peel and Parmesan cheese with a pinch of salt. Don’t whisk too much.
Take a muffins pan and brush it with olive oil unless it is a silicone one. Spoon the egg mix into each muffin hole and bake in a pre-heated oven (200°C/390°F) for 8-12 minutes, it depends on the size of the muffin pan and your oven.