Omelette with mint and pecorino

Omelette with mint and pecorino

Frittata alla menta

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 very fresh eggs
200g very fresh sheep’s milk ricotta cheese
4 tablespoons mint, coarsely chopped, plus extra leaves to garnish
50g pecorino cheese, grated
salt
pepper
6 tablespoons olive oil

Method

  1. 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.
  2. 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 inverting it back into the pan and browning the other side.
  3. Slide the frittata out onto a warm plate and garnish with a few mint leaves. Serve cut into wedges as a snack, or as a light main course accompanied by a simple tomato salad.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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