Ingredients: Per 4 servings
- ⅝ lb garlic leaves
- 7 oz mint
- 1 ¾ oz pancetta (italian bacon)
- Extra Virgin Olive Oil
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.