Mint Frittata

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7 Ingredients

Number of servings

8

8 large eggs
3tablespoons parmesan cheese, grated
1 pinch salt
1 pinch freshly ground black pepper
3-4tablespoons olive oil
1 small onion, finely chopped
1 handful mint leaves, roughly torn

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Mint is a popular herb in southern Italy where the Middle Eastern influence is strong. It flavours this Italian version of the Spanish tortilla beautifully.

Method

Step 1 of 6

Beat the eggs with the cheese and season. Set aside.

Step 2 of 6

Heat 2 tablespoons of the oil in a frying pan. Add the onion, salt lightly to get the juices running, and fry gently until just soft - do not let it brown. Stir in the mint and cook for another minute.

Step 3 of 6

Remove the pan from the heat and allow the mixture to cool. In a bowl, mix the onion and mint with the eggs.

Step 4 of 6

Reheat the pan with the remaining oil. As soon as the oil is lightly smoking, pour in the egg mixture.

Step 5 of 6

As soon as the first layer sets, pull the edges to the middle, then leave to cook gently, running a palette knife round the rim to loosen the edge. Shake the pan to keep the base from burning.

Step 6 of 6

As soon as the top begins to look set, remove the pan from the heat. Slide the tortilla onto a plate, place a second plate on top, and invert so that the cooked side is on top. Slide the tortilla back into the pan and cook for a further 1-2 minutes.