frittata alla menta
6 large eggs
1 small onion
24 large mint leaves
Break the eggs into a bowl, tear the mint leaves
and add them to the eggs, add a pinch of salt and
then beat the eggs.
Peel and thinly slice the onion.
Heat an omelet pan over moderate heat, then add
the olive oil and sliced onions. Cook the onions until
they become translucent and they begin the brown
on the edges, and then pour in the eggs. Allow the
eggs to cook for a minute or two, then begin folding
the uncooked egg underneath with a spatula.
Flip the frittata in the pan or place a plate over the
pan, carefully turn over the pan and drop the eggs
on the plate, then slide the eggs back into the pan.
Cook the frittata until the bottom turns lightly
golden brown and serve.
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