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Frittata with Mint

Posted in Abruzzo, Caro Diario.(dear diary..), cucina, cucina povere, frittata, gardening, Mediterranean Culinary Cruise, recipes, slow food, the Mediterranean diet, and wine

frittata with mint

copyright 2009, Maria Liberati

This frittata is one of my favorites and is so simple made up only of a few ingredients..not the least important is the fresh mint to turn a few ordinary eggs into something extraordinary. Here it it is our lunch from the country house, serve with a chilled white Fallenghina, Est!Est!Est!, Trebbiano, Pecorino

Frittata con Mentuccia


For 2 people


* 3 whole eggs

* 1/4 lb ricotta di pecora

*2 tblsps olive oil

*handful fresh mint leaves, washed and torn

*salt and pepper to taste


Place eggs in bowl, shave the ricotta and add into eggs with salt and pepper. Beat with fork. Add in mint leaves, whisk with fork gently. In saute pan, heat olive oil. Pour in egg mixture. Cook on both sides. When finished, flip onto dish, cut into slices, serve garnished with mint leaves.

Just in time for the Holidays..get your copy of

The Basic Art of Italian Cooking :Holidays & Special Occasions  with over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in the mountains of Italy

Mangia Bene, Vivi Bene,


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One Comment

  1. Interesting! So just ricotta and mint in this frittata OK – if you say so! I’m going on trust for this one 🙂 I’ll try to make next week for my cena Tuesday.

    September 12, 2009

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