Ingredients
Units
Scale
- 4 1/2 cups petite frozen peas
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon basil leaves (about 3–4 fresh leaves, torn by hand)
- 1/4 cup parmigiano cheese (more for topping)
- 6 large eggs, room temperature
- 3/4 cups (200 grams) ricotta cheese
- 1/4 cup bread crumbs
- dab of butter
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees F
- Grease a 9″ round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated.
- In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add peas and basil. Cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.
- In the meantime make the egg filling. In a large mixing bowl- whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork.
- Add the peas and onions to the egg and ricotta filling. Pour into the prepared baking dish. Add several tablespoons of ricotta on top. Sprinkle with additional parmigiano cheese. Bake at 375 degrees F for 20-25 minutes (do not overcook it will continue to cook as it rests). Let set 10 minutes before cutting.
- Serve hot, room temperature, or cold as leftovers.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Savory
- Method: Italian
- Cuisine: Italian