5 minutes preparation + 10 minutes cooking
Wash the leaves of the garlic plant and the mint under running water. Dry in a dish towel and finely chop. Saute in a pan with a drop of oil and diced pancetta. In a bowl, beat the eggs, add a pinch of salt and pour into a pan. Stir delicately. When the underside is cooked, flip the frittata. Serve hot.