Recipe: (Italy) Frittata with Scallions and Mint

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

January 19, 2019

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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

Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking. The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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