Recipe courtesy of Mario Batali
Print
Total:
1 hr 40 min
Prep:
50 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh fennel fronds, plus extra for garnish
  • Sea salt and freshly ground black pepper
  • 6 eggs
  • 2 tablespoons plus 4 tablespoons extra-virgin olive oil
  • 1 head escarole, cleaned and dried, roughly cut
  • Zest and segments of 2 oranges
  • 1 lemon, juiced and zested

Directions

Chop together mint, basil, oregano, fennel fronds, salt and pepper until the size of bread crumbs. Place combined herbs and fennel into a mixing bowl. Crack the eggs into the same bowl. Mix well and season, to taste, with salt and pepper. Add 1/2 of the escarole to the egg mixture.

Place an 8 to 10-inch non-stick saute pan over medium heat. Add 1/2 tablespoon olive oil and heat until smoking. Add 1/3 of the egg mixture to the pan and cook the thin frittata until golden brown. Using a heat resistant spatula if necessary, flip the frittata over and cook on the other side. Remove to a plate to cool. Repeat process until the egg mixture is finished, placing each successive frittata on a different plate.

When the frittatas have cooled, stack 1 on top of the other and cut into 1/4-inch julienne strips. In a clean mixing bowl, combine the remaining escarole, the orange zest and segments, the remaining extra-virgin olive oil, lemon juice, and lemon zest. Season, to taste. Combine frittata strips with the escarole salad mixture. Garnish with fennel fronds. Serve immediately.

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