Frittata with peas and green beans, a timeless classic. This omelet is cooked in the oven, then more light than traditional fried, and enriched with fresh peas, Green beans, chopped and diced smoked cheese, that gives it a creaminess is racy’ In addition. Can be a nice dish with a tomato and onion salad, a quick second, But if the cut also handles a colorful finger food for an appetizer or an entrée. Is’ very quick to prepare and sure to please even the smallest because it is colorful, Green and bright yellow, flavorful and ' row '. And scent of Basil. Good day!
Ingredients for 4 people:
- 8 eggs
- 300 grams peas already shelled
- 300 grams of fresh green beans
- 80 grams of shredded PDO parmigiano reggiano or, If you want a stronger flavor, Pdo Pecorino
- salt to taste
- 200 g of scamorza or provola
- 2 tablespoons of grated bread stale
- a few leaves of Basil
- 2 tablespoons whole milk
- little Virgin olive oil
Preheat the oven to 200 degrees. Clean green beans and boil them for 15 minutes in boiling salted water. Boil in salted water for 8-10 minutes even peas.
Drain vegetables and set aside. Dice the cheese. Put the eggs in a bowl, the milk, grated cheese, chopped Basil and mix everything together with a fork or a whisk, until the mixture is creamy and smooth.
Season with salt and add the peas, chopped green beans and smoked cheese. Grease a baking pan with a little oil high edges (If you want an omelet high use a smaller, otherwise a wider) and pour the mixture, by spreading on the surface evenly in breadcrumbs.
Bake for 15 minutes or so: When the surface of the pancake is golden and the omelet nicely swollen is ready. Let rest 2 minutes before serving.
THE PAIRING: We propose a craft beer from Emilia Romagna is ideal as an aperitif and not just for this recipe. We chose the Purple blonde beer, produced in Cattolica, in the province of Rimini, dry and slightly bitter flavor. Serve very fresh.