When time doesn’t allow – Oven-Baked Parsley and Lemon Frittatine


 Right now I am on the look out for props and I have this fantasy of finding or opening a sort of exchange forum for props where you can swop props or make exchange chains for swapping or ask for things you can’t find where you live, any one who knows anything about a space like this in the blogosphere? Or anyone interested in starting one? I would be User/Member no.1! Please let me know.
Frittata is one of my savers, when I can’t figure out what to make for dinner or when I need to cook up something quick I think Frittata and feel an immense relief. Usually I make potato and spinach frittata with peperoncino but this time I a) used parsley and lemon in them, b) made them small and oven-baked and c) made them small and finger food friendly. When you bake them in the oven, the frittata gets fluffier than when cooked in a skillet on the stove, I don’t know why. And remember, you don’t necessarily have to bake this is in the oven but you can do it the more traditional way.

Oven-Baked Parsley and Lemon Frittatine

makes 8 (depends on your muffin pan of course) small frittata, 4 servings

6 eggs
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.

Oven-Baked Parsley and Lemon Frittatine-2