| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| frittata alla menta mint frittata ingredients: 6 large eggs 1 small onion 24 large mint leaves olive oil salt |
| text, recipes and original photographs copyright © 2000-2004 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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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