Quick mint frittata in a pan – I found myself with lots of fresh eggs from the henhouse of my husband and a nice bunch of fragrant fresh mint, at the height of its vigor. How could I not think of a mint frittata?
I who always love to experiment, the last one I made with an aromatic herb was the sage frittata, but my favorite remains the zucchini flower and provola frittata… so tasty! I must say today’s was no less.
Simple, fragrant and ready in no time: while I prepared it I was wrapped in the scents of spring. The procedure is the classic one for any frittata: beat the eggs, add breadcrumbs and Parmesan (here see what to use instead of breadcrumbs), then flavor everything with freshly picked mint.
I assure you that, in its simplicity, it is an easy and really delicious dish.
I leave you below the simple steps to prepare this mint frittata recipe.
See you at the next recipe… and meanwhile set the table!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 335.88 (Kcal)
- Carbohydrates 4.26 (g) of which sugars 0.36 (g)
- Proteins 20.79 (g)
- Fat 26.40 (g) of which saturated 10.60 (g)of which unsaturated 15.53 (g)
- Fibers 0.52 (g)
- Sodium 1,009.72 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 2.5 tbsp breadcrumbs
- 4.2 oz grated Parmesan
- 12 leaves mint
- 1 bunch parsley
- to taste olive oil
- to taste salt
- to taste pepper
Recipe: mint frittata
Wash and dry the mint and parsley leaves.
Chop them finely with a mezzaluna (rocking knife).
Break the 6 eggs into a bowl and beat them well with a fork or a whisk.
Add the breadcrumbs, Parmesan, salt and pepper and beat again until everything is well mixed.
Fold in the parsley and mint, mix again and let the mixture rest for a few minutes.
Pour a drizzle of olive oil into a nonstick pan (even better if you have a double omelet pan) and heat it. When hot, pour in the mixture, spreading it evenly over the bottom. Cook over medium heat until it begins to set and take on color, then flip the frittata and finish cooking on the other side.
Here is your mint frittata, simple but wonderfully fragrant, perfect to enjoy hot or at room temperature.
Its fresh mint aroma makes it a light, spring-like dish, ideal for a quick lunch, an informal dinner or even to take outdoors.
I hope you enjoy this recipe as much as I do.
Storage and tips
Storage: as with all frittatas, it’s best enjoyed fresh to fully appreciate the aroma and texture. In any case, once completely cooled you can store it in the refrigerator for 1-2 days in an airtight container or covered with plastic wrap.
Tips: you can also prepare it in the oven: pour the mixture into a baking pan and bake at 356°F for about 20 minutes, until golden and set.
FAQ
Can I use dried mint instead of fresh?
Better not: fresh mint is essential to get the intense aroma and delicate flavor typical of the recipe.
How do I prevent the mint frittata from sticking to the pan?
Use a well-heated nonstick pan and a drizzle of oil. Cook over medium-low heat without rushing.
Can I substitute the Parmesan?
Yes, you can use Pecorino for a stronger flavor or omit it for a lighter version.
