Recipe - Frittatine Verdi 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
Zest and segments of 2
oranges
4 tablespoon Extra virgin olive oil
Juice and zest of 1 lemon

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 to 10inch 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 1/4inch
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.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MCRecipe Digest V1 #515 by Sue
suechef@sover.net on Mar 13, 1997