Frittata Salad - {Frittata In Insalata}

Recipe Ingredients

1/2 cup	20g / 0.7oz	Mint leaves
1/2 cup	20g / 0.7oz	Basil leaves
1/2 cup	20g / 0.7oz	Oregano leaves
1/2 cup	118ml	Fennel fronds
6		Eggs
		Sea salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Virgin olive oil
1		Escarole - cleaned, spun dry
6 tablespoons	90ml	Extra-virgin olive oil
3 tablespoons	45ml	Real balsamic vinegar

Recipe Instructions

Chop together mint, basil, oregano and fennel leaves until bread crumb size and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper.

Place an 8- to 10-inch non-stick saute pan over medium heat, add virgin olive oil and heat until smoking. Add one quarter of egg-herb mixture to pan and cook thin frittata until golden brown. Flip over and cook 1 minute on other side, remove to plate to cool.

Repeat until egg mixture is finished, placing successive frittata on different plates. When all of the eggs are cooked, allow the frittata to cool.

Place the escarole into a large salad bowl and dress with the olive oil and balsamic vinegar and season with salt and pepper. Slice the frittata into julienne strips and arrange over the salad and serve.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B27) - from the TV FOOD NETWORK

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