Frittata alla Menta

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

Omelette with Mint and Pecorino

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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
Snack
Main course
Starter
Vegetarian
Gluten-free
Mediterranean

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 together 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 onto a large plate, before invertin