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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup mint leaves
1/2 cup basil leaves
1/2 cup oregano leaves
1/2 cup fennel fronds
6 eggs
Sea salt, to taste
Freshly ground black pepper, to taste
2 tbsp. virgin olive oil
1 head escarole, cleaned, spun dry
2 oranges, zest of
4 tbsp. extra-virgin olive oil
1 lemon, juice and zest of
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Directions:
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Chop together mint, basil, oregano and fennel leaves until fine, and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper.
Place an 8- to 10-inch non-stick sauté pan over medium heat, add virgin olive oil and heat until smoking. Add one quarter of egg-herb mixture to pan and cook thin frittata until golden-brown. Flip over and cook 1 minute on other side, remove to plate to cool. Repeat until egg mixture is finished, placing successive frittatas on different plates.
When all are cool, stack on top of each other and cut into 1/4-inch julienne strips. Toss into clean mixing bowl with escarole, orange zest and segments, extra-virgin olive oil, lemon juice and zest. Season with salt and pepper, toss to coat well and serve.
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