Mint Omelet: Frittata di Menta

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 to 8 servings
LEVEL: Intermediate

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Gently saute the onions in 2 tablespoons olive oil in an ovenproof 10 to 12-inch skillet over medium-low heat until the onion is soft but not starting to brown, about 10 to 15 minutes.

Remove the pan from the heat, and add the mint, stirring well to combine. Set aside to cool.

Mix the eggs in a bowl with a fork, then stir in the cheese and season with salt and pepper. Add the cooled onion-mint mixture, and stir to combine well with the eggs and cheese.

Turn on the broiler and adjust a rack so that the upper surface of the omelet will be about 6 inches from the heat source.

Return the skillet to medium-high heat. Add the remaining tablespoon of oil to the pan and swirl over the bottom and sides. Pour the egg mixture into the pan and cook, continually running a palette knife or a narrow spatula around the edges of the pan to keep the eggs loose. From time to time, lift some of the cooked egg off the bottom of the pan to let the uncooked egg run underneath.

When the bottom of the frittata is set, remove from the stove top and run it under the broiler for 30 seconds, just long enough to glaze and brown the top. Serve in wedges, hot or at room temperature.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.