Frittata alla Menta

Name: Frittata alla Menta (Omelette with mint and pecorino)
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 6 tbsp olive oil; 50 g pecorino cheese, freshly grated; 4 tbsp coarsely chopped mint, plus extra leaves to garnish; 200 g very fresh sheep’s milk ricotta cheese; 12 very fresh eggs

Omelette with mint and pecorino

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Romans like frittatas, and this one is said to be an aphrodisiac thanks to the mint! I love it for its fresh taste and simplicity. A frittata is a substantial omelette browned on both sides and not folded, as a French omelette would be.

Ingredients

12 very fresh eggs
200 g very fresh sheep’s milk ricotta cheese
4 tbsp

Europe
Italy
Lunch
Vegetarian
Gluten-free

Method

Beat the eggs in a large bowl, then add the ricotta and mix together until evenly blended. Add the mint, pecorino and salt and pepper to taste. Mix well.

Heat the olive oil in a non-stick pan, then pour in the frittata mixture. Cook over a medium heat, without stirring, for about 5 minutes until browned underneath. Then slide the frittata out on to a large plate and invert back into the