Frittata Salad (Frittata en Insalata)

1. 1

   Chop together mint, basil, oregano and fennel leaves until bread crumb size and place into mixing bowl.

2. 2

   Crack eggs into same bowl, mix well and season with salt and pepper.

3. 3

   Place an 8 to 10-inch non-stick saute pan over medium heat, add virgin olive oil and heat until smoking.

4. 4

   Add one quarter of egg-herb mixture to pan and cook thin frittata until golden brown.

5. 5

   Flip over and cook 1 minute on other side, remove to plate to cool.

6. 6

   Repeat until egg mixture is finished, placing successive frittata on different plates.

7. 7

   When all of the eggs are cooked, allow the frittata to cool.

8. 8

   Place the escarole into a large salad bowl and dress with the olive oil and balsamic vinegar and season with salt and pepper.

9. 9

   Slice the frittata into julienne strips and arrange over the salad and serve.

No nutritional information available.

No additional tips available.