Egg muffins with fresh peas and Grana Padano
200 g fresh peas
100 g Grana Padano
1 spring onion, finely chopped
A few parsley sprigs of parsley, chopped
Extra virgin olive oil
Salt & pepper
PreparationBlanch the peas in salted water for a few minutes, drain and cool off under cold water.
In a bowl, beat the eggs with a fork, add the grated Grana Padano, peas, spring onion, and parsley, mix well and season with salt and pepper.
Grease a muffin tray with a drizzle of olive oil, pour a ladle of the egg and peas mixture in each mould and cook in a preheated oven at 200°C for 15-20 minutes, until golden and puffy.
Serve the muffins while still warm.