These mini-frittata are great to serve as a starter or to pack some lunch for work or school. We love having some Fresh Raw Artichoke Salad on the side.
Our idea to bring some fun to the table: use a baking tin with a weird, unusual shape. We used a gift from one of our friends, a silicon mould to bake rose-shaped muffins. The result is really scenic and lovely to look at!
Makes: 6 mini-frittatas | Preparation time: 10 mins | Cooking time: 25-30 mins
- Smoked scamorza, grated: 80 g
- Parmesan, grated: 30 g
- Spinach: 50 g
- Cream: 100 ml
- Eggs: 5
- Mustard: 1 tbsp
- Nutmeg: ½ tsp
- Salt and pepper: to taste
Tip: If you can’t get your hands on some scamorza, use Gruyere instead.
Pre-heat the oven to 180°C.
Tip: You can use frozen spinach instead of fresh ones – just unfreeze them some time before starting to cook.
Bring a pot of water to a boil and blanch the spinach for 2 to 3 minutes, then drain them and squeeze them well to get rid of most of the water.
Beat up the eggs and mix them with the scamorza, the parmesan, the spinach, the cream, the mustard and the nutmeg. Season to taste and stir thoroughly.
Add now spinach, grated scamorza cheese and mix well again. The mixture is now ready to put it in the silicon or aluminium molds. Bake to 180 degrees for 30 mins.
Let the mini-frittata cool down slightly before serving.