Wednesday, July 16, 2008

Frittata Di Menta - Mint Omelet

I had the pleasure to instruct the multitudes at the Fillmore Street Jazz Festival this year (more about later) on the fine points of making an omelet and it is my pleasure to share the recipe, Frittata Di Menta Mint Omelet with you.
Buon Appetito,
Carlo


Frittata Di Menta
Mint Omelet


Makes 6 servings (1 – 9-inch pan)

§ 10-12 large mint leaves, medium-fine chopped
§ ½ Cup chopped Italian parsley, about a half-bunch, well washed
§ 6 AA large eggs
§ 2 or 3 Tablespoons bread crumbs (not seasoned)
§ 2/3 Cup grated pecorino cheese
§ About 3 Tablespoons extra virgin olive oil – I use our house Vivande House Olive Oil for best taste

Combine all ingredients except the oil and whisk with a fork. Let rest for about 5 minutes to help combine the flavors.

Put the oil in the frying pan over medium heat until hot but not smoking. Gently pour in the mixture and lower the heat a little. When the bottom is set, about 2 minutes, pull back one edge of the frittata with a fork, and tilt the pan so that any uncooked runny eggs will slide onto the hot pan surface. Do this until the eggs are no longer runny, and the bottom of the frittata is golden. Check this by gently lifting an edge of the frittata with a spatula.

When the bottom is golden gently flip or turn the frittata over and gild the other side. Be sure it is fully cooked and not runny in the middle and the bottom has a nice golden color. You can place a dinner plate over the pan, and carefully turn the pan over so that the frittata falls onto the plate. Slide the frittata back into the pan, and let it cook for a little longer until the bottom is golden.

Gently slide it on to a warm serving plate, let cool a few minutes and then cut into wedges and serve. This frittata is also good at room temperature. So you can make it early in the day and serve it for lunch with a tasty salad of sliced tomatoes and red onions, or mixed greens.

It is also a very good snack, or cut into smaller pieces or wedges, it is a great hors d’oeuvres food, delicious with wine or cocktails, and some olives.

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