How to Make Mint frittata

Ingredients

• 8 large eggs
• 3 tbsp grated pecorino or Parmesan cheese
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 1 small onion, finely chopped
• generous handful of mint leaves, roughly torn

1. Beat the eggs with the cheese and season. Set aside.
2. Heat 2 tablespoons of the oil in a frying pan. Add the onion, salt lightly to get the juices running, and cook gently until just soft do not let it brown. Stir in the mint and cook for another minute.
3. Remove the pan from the heat and allow the mixture to cool. In a bowl, mix the onion and mint with the eggs.
4. Reheat the pan with the remaining oil. As soon as the oil is lightly smoking, pour in the egg mixture.
5. As soon as the first layer sets, pull the edges to the middle, then let cook gently, running a palette knife or offset spatula around the rim to loosen the edge. Shake the pan to keep the bottom from burning.
6. As soon as the top begins to look set, remove the pan from the heat. Slide the tortilla onto a plate, place a second plate on top, and invert so that the cooked side is on top. Slide the tortilla back into the pan and cook for another 1–2 minutes.