Mint offers a floral taste to this cheese frittata by Recipes from Corsica creator Rolli Lucarotti. Serve it with grilled bread and a inexperienced salad for a light-weight meal. This recipe first appeared in our Could 2012 subject together with David McAninch’s story Pleasure Island.
Corsican-Model Recent Cheese and Mint Frittata
Recent mint offers this cheese omelet a floral taste. Serve it with grilled bread and a inexperienced salad for a light-weight meal.
Yield: serves 4
Time:
quarter-hour
Substances
- 1 cup ricotta
- ¼ cups coarsely chopped mint leaves
- 1 tsp. crushed crimson chile flakes
- 6 giant eggs
- Kosher salt and freshly floor black pepper
- 1 tbsp. olive oil
Directions
- Place a rack on the prime of the oven and switch the broiler to excessive. In a bowl, whisk collectively the ricotta, mint, chile flakes, eggs, and salt and pepper to style. To a big skillet set over medium-high warmth, add the oil. When it’s scorching and shimmering, add the egg combination and prepare dinner, undisturbed, till the underside is ready and the highest remains to be runny, about 5 minutes. Switch to the oven and broil till evenly browned on prime, 30–60 seconds.
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