12 large eggs
1 cup shelled and blanched english peas
¼ cup chffanade fresh mint
1 cup grated pecorino cheese
Salt and pepper to taste
1 oz. extra virgin olive oil
Preheat oven to 350° F.
In a medium mixing bowl, crack and lightly beat eggs . Bring two quarts of water to a boil and lightly salt. Shell peas and blanch in boiling salted water until tender; refresh peas in ice water and set aside. Pick mint leaves and stack on top of each other. Use a sharp chef’s knife to cut the stacks of mint into thin strips and set aside. Using a microplane, grate pecorino and set aside. Place a 12-inch non-stick sauté pan over medium heat, add olive oil. Add peas to pan and lightly sauté, (about 30 seconds). Add beaten eggs to peas and let eggs start to set. When eggs are a quarter of the way set, stir in the mint and cheese and season to taste with salt and pepper. When eggs are set halfway, place pan with eggs into oven until fully set. Using a towel, remove the pan from oven and slide eggs out of pan onto a cutting board. Top frittata with additionalchiffanade mint and pecorino, cut into 8 equal pieces, and serve.
Wine Notes: The bright aromatics of Santa Margherita Pinot Grigio are emphasized by the fresh mint and the saltiness of the pecorino cheese.