Mini-Baked Frittata with Peas and Greens/Frittatine con Piselli e Verdi
Serves 4

Ingredients
- FOR THE FRITTATA
- 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
- FOR THE SALAD GREENS
- 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
- Ingredients
Directions
- Directions
- 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 was featured on Season 24 - Episode 2423.
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