Mint Omelet - {Frittata Di Menta} Recipe - Cooking Index
Mint Omelet - {Frittata Di Menta} Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Yellow onion - chopped (small) |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1 cup | 40g / 1.4oz | Fresh mint leaves - (loosely packed) |
| 8 cups | 1584g / 55oz | Eggs (large) |
| 3 tablespoons | 45ml | Freshly-grated caciocavallo or |
| Parmigiano-Reggiano | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Gently saute the onions in 2 tablespoons olive oil in an ovenproof 10 to 12 inch skillet over medium-low heat until the onion is soft but not starting to brown, about 10 to 15 minutes.
Away from the heat, add the mint to the onion and stir well to combine. Set aside to cool.
Mix the eggs in a bowl with a fork, then stir in the cheese, salt and pepper. Stir the cooled onion-mint mixture into the eggs.
Turn on the broiler and adjust a rack so that the upper surface of the omelet will be about 6 inches from the heat source.
Return the skillet to medium-high heat. Add the remaining tablespoon of oil to the pan and swirl over the bottom and sides. Turn the egg mixture in the pan.
Cook, continually running a palette knife, narrow spatula or cake icer around the edges of the pan to keep the eggs loose. From time to time, lift some of the cooked egg off the bottom of the pan to let the uncooked egg run underneath.
When the bottom of the frittata is set, remove from the stove top and run it under the broiler for 30 seconds, just long enough to glaze and brown the top. Serve in wedges, hot or at room temperature.
This recipe yields 4 to 8 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E09) - from the TV FOOD NETWORK
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