Frittata with wild herbs

Yield: 1 servings

Measure Ingredient
½ kilograms Barba di frate and a bunch of wild mint
8 \N Eggs
4 \N Cloves garlic
50 millilitres Extra virgin olive oil
100 grams Parmesan cheese; grated
\N \N Salt and freshly ground black pepper

Barba di frate is a typical Umbrian herb, difficult to find in England. You can use samphire or rocket instead.

Put the oil in a small frying pan with the garlic and bring to the boil.

Remove and discard the garlic, when golden brown. Saute the barba di frate in the oil for two minutes, add the eggs which have been lightly beaten with the Parmesan, salt and mint. Stir until it is starting to set. Put into a hot oven until cooked. Turn out on to a platter and serve immediately.

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