Recipe - Frittatine Verde In Insalata

One half cup Mint leaves
One half cup Basil leaves
One half cup Oregano leaves
One half cup Fennel fronds
6 Eggs
Sea salt and black pepper
2 tablespoon Virgin olive oil
1 Head Escarole, cleaned; spun
dry
2 Oranges, zest and segments
4 tablespoon Extra virgin olive oil
1 Lemon, juice and zest

Chop together mint, basil, oregano and fennel leaves until finely, and
place into mixing bowl. Crack eggs into same bowl, mix well and season with
salt and pepper. Place an 8 to10 inch nonstick sautJ pan over medium heat,
add virgin olive oil and heat until smoking. Add one quarter of eggherb
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 frittata on different plates. When
all are cool, stack on top of each other and cut into One fourth inch julienne
strips. Toss into clean mixing bowl with Escarole, orange zest and segment,
extra virgin olive oil, lemon juice and zest. Season with salt and pepper,
toss to coat well and serve.

Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 15:38:04 0500 (EST)

From: Sue suechef@sover.net