Frittata with baked beans and fresh peas. Now the latest, given their short season. The recipe, as you may have guessed, is trivial. But the presentation makes these pancakes: I prepared the molds for muffins and so trivial omelets have become nice and suitable to be served as finger food for an aperitif or for a buffet. And then I'm a lover of eggs and omelettes: cook them in the oven lifts from a few dietary regrets. Have a good day! If you like omelets but light, made in the oven, take a look also at the Spanish omelette with grilled tomatoes, that of tomato confit and sour cream and that of peas and beans
Ingredients for baked omelettes 10-12:
- 10 stencils for mini muffins
- 4 eggs
- 200 grams of fresh peas already shelled
- 300 grams of fresh Fava Beans, shelled
- 30 grams of grated aged Pecorino romano Pdo
- 40 grams of shredded PDO Parmigiano Reggiano
- two tablespoons of liquid cream
- a handful of chopped parsley
- salt and pepper
- extra virgin olive oil as required
- half fresh onion
- stale bread crumbs as required
Preheat the oven to 200 degrees. Chop the onion and put it in a pan with a drizzle of extra virgin olive oil. Let soften the onion over low heat and add the beans and peas. Season with salt, pepper and sauté the vegetables for 10 minutes.
Meanwhile, beat the eggs in a bowl, chopped parsley, the cream, grated cheeses. Season with salt and pepper and add the vegetables. Pour the mixture into molds for muffins and sprinkle the surface of breadcrumbs. Bake for 15 minutes, until the patties are not swollen and Golden. Allow to cool two minutes, unmold and serve. Bon appétit!
THE PAIRING: This dish, as well as other Sicilians Creative in the kitchen, suggests an approach with a beer “fresh”. And right Friska (in Sardinian language) This is called beer produced by the brewery Barley, based in Maracalagonis, in the province of Cagliari. This blanche, harmonious and balanced, It is characterized by scents of exotic fruits and citrus notes. Very summery.