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Mini-Baked Frittata with Peas and Greens

Frittatine con Piselli e Verdi
Serves 4



9 eggs at room temperature

2/3 cup grated Asiago cheese

2 tablespoons fresh minced tarragon

1/2 cup fresh or frozen peas, defrosted but not cooked

Salt to taste

Grinding black pepper

Filippo Berio extra virgin olive oil


2 cups mixed salads greens

1 tablespoon Filippo Berio extra virgin olive oil

2 tablespoons fresh squeezed lemon juice

Salt to taste

1/2 cup Gaeta or Nicose olives, pitted and cut in half



Preheat oven to 350°F.

Heat an empty 1 cup size or smaller non-stick muffin pan in the oven while mixing the eggs.

Crack the eggs into a large bowl and whisk lightly; add the cheese, tarragon, peas, salt and pepper.  Set aside.

Remove the empty and hot pan from the oven and brush 4 of the holes with olive oil.

Scoop a cupful of the egg mixture into each hole.

Bake for 12-15 minutes or until the eggs are set.

Meanwhile place the salad greens in a salad bowl; in a small bowl whisk the olive oil, lemon juice and salt together.  Pour over greens and toss well.  Add olives and toss again.  Divide salad among 4 salad dishes

Remove pan from oven and, with a butter knife, remove each frittatina and place on a bed of greens in individual dishes.  Serve immediately.

This recipe is from show 2423 - Frittata Party.


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