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    FRITTATA WITH MINT
    from "Italian Farmhouse Cookbook" by Susan Hermann Loomis

    This recipe comes from Giuseppe Vena, who, with his brother, Mauro, and his father, Salvatore, are still sharecroppers in the lush, fertile Madonie mountains in north-central Sicily. When I visited them at the end of March, their garden was a maze of the last of winter produce. The few remaining cabbages and leeks were giving way to spring crops — the favas were low and bushy, some lettuce was sprouting, the fennel was a bright green. A huge mint plant flourished, and when I asked Giuseppe what he did with it, he described a mint frittata, emphasizing, as he carefully described its making, that one must use neither too much nor too little mint, but just enough to give a fresh flavor.

    I like to make this in advance and serve it at room temperature. It is a perfect little snack or appetizer, but can also be served as a main course with a salad.

    Serve this frittata with a white wine of some strength, such as Etna Bianco Superiore.

    Six Snack Servings; 2-4 Main-Course Servings

    INGREDIENTS (CLICK TO BUY)

    6 large eggs
    1/4 teaspoon fine sea salt
    1/3 cup (loosely packed) peppermint leaves, rinsed and patted dry
    1/4 cup finely grated Parmigiano-Reggiano
    Hot paprika or cayenne pepper
    1 tablespoon olive oil

    Print recipe
    PREPARATION

    1. Preheat the broiler.
    2. Whisk together the eggs and salt in a large bowl just until they are broken up. Mince the mint and whisk it immediately into the eggs along with the cheese. Season lightly with hot paprika.
    3. Heat the oil in a 9 1/2-inch ovenproof skillet over medium-high heat until it is hot but not smoking. Add the eggs, which will puff up, and cook without stirring until they are set on the bottom, which will take 2 to 3 minutes. You will detect a somewhat toasty smell, and the eggs will be set except for about 1/4 inch on the top.
    4. Remove the pan from the heat and place it under the broiler, about 5 inches from the heat source. Cook until the top is just set and no egg is left uncooked, which should take 1 to 2 minutes; be careful not to overcook.
    5. Remove from the heat and flip the frittata onto a warmed serving platter. Serve immediately or let it cool to room temperature.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Mint - $2.49/ea
     Farm Fresh
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      FreshDirect Hot Hungarian Paprika - $3.79/ea
     2oz
     
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
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