text copyright 2011 Art of Living, PrimaMedia,Inc/Maria Liberati
An Italian Frittata is one of the most versatile dishes that I can think of. And in the summertime, it can be ohh so refreshing with a touch of fresh mint. For a quick casual lunch for a picnic or on the beach..but a frittata is not just an omelet! It can be lunch or dinner with a glass of chilled, light dry white wine, or cut into smaller wedges or squares for an appetizer or snack. But I love being able to make the night before and quickly wrap this up in the morning before heading to the beach here in Italy..the protein gives you a lot of energy and the fresh mint…it is a way to chill down on a sunny day at the beach.
Once cooked cool, and wrap cut slices in parchment paper to take with you and enjoy. A mint frittata is proof of the beauty and art of simplicity..no more than 4 ingredients to make this luscious, healthy meal..
Mint Frittata (Frittata con Mentuccia)
(for 2)
2 whole eggs
1/2 tablespoon olive oil
2 tsps chopped fresh mint
pinch of salt and pepper to taste
Heat oil in round frying pan. Break eggs into a bowl and whip with wire whisk till foamy. Add in chopped fresh mint and pinch of salt. Pour into pan with oil,distribute evenly into pan. When top is firm, not watery, flip onto a dish, then flip uncooked side back into pan until firm and cooked, not watery.
Place on round dish and cover, cool in refrigerator for approx 30 minutes. When cool, cut into wedges and wrap in wax or parchment paper, take with you. Don’t forget the napkins!
July 21-25-look forward to seeing you at Festa Italiana in Milwaukee Wisconsin. I will be on stage doing cooking demos and book signings thorughotu the event at the Cucina Showcase. For more info on the event and/or sponsoring The Basic Art of Italian Cooking booth email:info@marialiberati.com
For more great recipes, get your copy of the upcoming release before it is released in Oct 2011 book The Basic Art of Italian Cooking:DaVinci Style
Frittata con Mentuccia | Frittata, Fresh Mint, and a Day at the Beach
