Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 14, 2018
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Frittata with Scallions and Mint
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

Fragrant scallions in the spring make this frittata inviting.  It should be fluffy and seasoned with fresh mint.

[photo: Clifford A. Wright]

Yield: Makes 1 serving
Preparation Time: 5 minutes

2 tablespoons extra-virgin olive oil

3 scallions, trimmed and chopped

1 tablespoon chopped fresh mint

2 large eggs, beaten until frothy

Salt and freshly ground black pepper to taste

1. Preheat the broiler.

2. In a small nonstick skillet, heat the olive oil over medium-high heat, then cook the scallions and mint for 1 minute and pour in the beaten eggs, salt, and pepper. 

3. Once the bottom sets, about 30 seconds, remove and place under the broiler until the top is almost set, 30 seconds to 1 minute.  You can leave the oven door open to do this.  Remove and serve.

Variation: 

Note: 

Posted: 12/13/2006



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Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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© 1999-2018 Clifford A. Wright