Servings:
4
Prep time:
10
Cooking time:
30
INGREDIENTS
- - 400 g of taccole
- - 6 eggs
- - 200 g of goat cheese
- - 20 g of grated provolone
- - 2 green onions
- - 1 bunch of mixed herbs
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Preheat the oven to 200 ° C.
- Blanch the peas for about 5 minutes in lightly salted water, drain and allow to cool in cold water. Then cut them into slices of 3-4 cm.
- Finely chop the onions and steam them on low heat in a pan with 2 tablespoons of olive oil for 5 minutes, adding a little water to keep them soft. At this point add the peas and half the herbs, making the whole season for some minute. Add salt and pepper.
- Riunite in a bowl the eggs, Parmesan cheese, the remaining herbs, a pinch of salt and pepper. Mix with the peas and onions cooled.
- Lightly oil a pan suitable for cooking in the oven and cook the mixture until the edges begin to congeal. Arrange on the surface of the cheese cut into slices thin enough and finish cooking in the oven.
