Frittata Salad - {Frittatine Verdi In Insalata}

Recipe Ingredients

1/2 cup	20g / 0.7oz	Fresh mint leaves
1/2 cup	20g / 0.7oz	Fresh basil leaves
1/2 cup	20g / 0.7oz	Fresh oregano leaves
1/2 cup	118ml	Fresh fennel fronds - plus
		Extra for garnish
		Sea salt - to taste
		Freshly-ground black pepper - to taste
6		Eggs
6 tablespoons	90ml	Extra-virgin olive oil - divided
1		Escarole - cleaned, dried,
		And roughly cut
		Zest and segments of 2 oranges
1		Lemon - juiced, zested

Recipe Instructions

Chop together mint, basil, oregano, fennel fronds, salt and pepper until the size of bread crumbs. Place combined herbs and fennel into a mixing bowl. Crack the eggs into the same bowl. Mix well and season, to taste, with salt and pepper. Add 1/2 of the escarole to the egg mixture.

Place an 8- to 10-inch non-stick saute pan over medium heat. Add 1/2 tablespoon of the olive oil and heat until smoking. Add 1/4 of the egg mixture to the pan and cook the thin frittata until golden brown. Using a heat resistant spatula if necessary, flip the frittata over and cook on the other side. Remove to a plate to cool. Repeat process until the egg mixture is finished, placing each successive frittata on a different plate.

When the frittatas have cooled, stack 1 on top of the other and cut into 1/4-inch julienne strips.

In a clean mixing bowl, combine the remaining escarole, the orange zest and segments, the remaining extra-virgin olive oil, lemon juice, and lemon zest. Season, to taste. Combine frittata strips with the escarole salad mixture. Garnish with fennel fronds. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F09) - from the TV FOOD NETWORK

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