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Garlic and Mint Frittata

  • 15 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • lb garlic leaves
  • 7 oz mint
  • 1 ¾ oz pancetta (italian bacon)
  • Extra Virgin Olive Oil
  • salt


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.