Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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
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.