Ingredients: Per 6 servings
- 6 eggs
- 3 tablespoons extra virgin olive oil
- grated Parmigiano Reggiano cheese to taste
- 1 handful mint
- salt and pepper to taste
Wash and finely chop mint leaves. In a bowl, whisk the eggs together with salt, pepper, Parmigiano and chopped mint until well mixed. Transfer the mixture into a hot frying pan, greased with a little oil.
(Check the temperature of the pan by placing just a drop of the mixture first. It should begin to fry immediately.)
Once the fritatta begins to solidify, gently shake the pan so that it doesn’t stick to the bottom. Once the bottom side is solid, flip the fritatta in one rapid movement. Cook the other side.
Remove the fritatta from the pan and serve it on a hot plate.
The Italian frittata is one of thousands of egg-based recipes around the world. Although it may be a common practice to bind ingredients together using eggs, the frittata was most likely already around centuries ago on the southern coasts of the Mediterranean. It is not a coincidence that in France, Italy and Spain, variations of this dish are part of each country’s culinary tradition.
Especially in Italy, frittatas cross class boundaries. Although they were commonly consumed by poor farmers, frittatas were also served to noblemen who enriched them with extremely expensive ingredients.
It should therefore not come as a surprise that written records from the 16th century recount the preparation of a frittata made with 1,000 eggs for the visit of Charles V, King of Spain, to the monastery of Padula in the Campagna region.
Did you know that...
Once the top food experts suggested that you cook a frittata on only one side without flipping it? Nowadays in Italy, a frittata is prepared by cooking the eggs on both sides, distinguishing the Italian preparation from its alter ego, the French omelet.
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