Mint Frittata Frittata di Menta - extra-virgin olive oil

Method

• Preheat the broiler and adjust a rack so that the top of the skillet will be about 6 inches from the heat.
• In a 10- to 12-inch ovenproof skillet, heat 2 tablespoons of the olive oil.
• Add the onion and cook over moderately low heat until softened but not browned, 6 to 8 minutes.
• Scrape the onion into a small bowl, add the mint and let cool completely.
• In a medium bowl, combine the eggs, cheese and the cooled onion-mint mixture.
• Season with salt and pepper.
• Return the skillet to moderately high heat and add the remaining 1 tablespoon oil.
• Swirl the pan to coat the bottom and sides with the oil.
• Add the beaten eggs and cook, occasionally lifting the set sides to allow the uncooked eggs to seep underneath, until the bottom is golden and set, 5 to 7 minutes.
• Place the frittata under the broiler for about 30 seconds to cook and brown the top.
• Cut into wedges or small squares and serve hot, warm or at room temperature.