For the Frittata:
- 4 eggs, organic, free-range
- pinch dried, or fresh mentuccia (a type of mint)
- pinch dried oregano and/or basil (optional)
- pinch salt
- pinch pepper
- 50 g Pecorino Romano, grated (plus more to add on top later)
- e.v.o. oil for cooking
For the Tomato Sauce:
- 300 g strained tomatoes
- pinch salt
- 1 small red onion or cipolline
- 3 Tbsp e.v.o. oil
- Prepare a quick and simple tomato sauce with e.v.o. oil, minced onion, strained tomatoes, a few leaves of mint, a pinch of salt and cook for 10-15 minutes.
- In the meantime beat the eggs, with a pinch of salt and pepper, to which the Pecorino and mint should be added (and the optional oregano/basil).
- In a pan heat the oil, pour the mixture of beaten eggs, cook a couple minutes on medium heat, until you see the edges detaching from the sides. Lower the flame.
- Press the point of the spatula a little bit into the center, poking some holes, and move back and forth the pan to let some of the egg mixture penetrate and cook the frittata evenly.
- Using a lid, or a big plate, turn it over, then place it back in the pan and finish cooking over low heat (2-3 minutes).
- Once cooked, place it on a cutting board and cut into strips about 1 cm and a half long.
- Place the strips in the tomato sauce, stirring gently so that they are completely covered with sauce.
- Add a pinch more dried mentuccia (or fresh mint leaves), a sprinkle of Pecorino, and sauté for a couple of minutes over medium-low heat.
- Plate, adding more Pecorino Romano on top.
- Serve warm with plenty of fresh bread to do a nice “scarpetta” with the sauce (scoop the sauce with the bread), and maybe a glass of red wine.
- Prep Time: 10
- Cook Time: 20
- Category: Main, Vegetarian
- Method: Cooking
- Cuisine: Italian