Name: Mini-Baked Frittata with Peas and Greens/ Frittatine con Piselli e Verdi
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

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.