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
  • Ingredients


  1. Directions 
  2. Preheat oven to 350°F.
  3. Heat an empty 1 cup size or smaller non-stick muffin pan in the oven while mixing the eggs.
  4. Crack the eggs into a large bowl and whisk lightly; add the cheese, tarragon, peas, salt and pepper.  Set aside.
  5. Remove the empty and hot pan from the oven and brush 4 of the holes with olive oil.
  6. Scoop a cupful of the egg mixture into each hole.
  7. Bake for 12-15 minutes or until the eggs are set.
  8. 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
  9. 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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