Frittata with mint
- 6 eggs
- 3 tbsp extra virgin olive oil
- grated Parmigiano Reggiano cheese to taste
- 1 handful mint
- salt and pepper to taste
Wash and finely chop mint leaves. In a bowl, whisk the eggs together with salt, pepper, Parmigiano and chopped mint until well mixed. Transfer the mixture into a hot frying pan, greased with a little oil.
Check the temperature of the pan by placing just a drop of the mixture first. It should begin to fry immediately.
Once the fritatta begins to solidify, gently shake the pan so that it doesn’t stick to the bottom. Once the bottom side is solid, flip the fritatta in one rapid movement. Cook the other side.
Remove the fritatta from the pan and serve it on a hot plate.
Did you know that…
Once the top food experts suggested that you cook a frittata on only one side without flipping it? Nowadays in Italy, a frittata is prepared by cooking the eggs on both sides, distinguishing the Italian preparation from its alter ego, the French omelet.