Frittatine Verdi in Insalata
Frittatine Verdi in Insalata requires about 40 minutes from start to finish. This side dish has 325 calories, 11g of protein, and 28g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have juice of lemon, eggs, mint leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Finely Chop together mint, basil, oregano and fennel leaves, and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper.
Place an 8 to10 inch non-stick saute pan over medium heat, add virgin olive oil and heat until smoking.
Add one quarter of egg-herb mixture to pan and cook thin frittata until golden brown. Flip over and cook 1 minute on other side, remove to plate to cool. Repeat until egg mixture is finished, placing successive frittata on different plates. When all are cool, stack on top of each other and cut into 1/4 inch julienne strips. Toss into clean mixing bowl with Escarole, orange zest and segments, extra virgin olive oil, lemon juice and zest. Season with salt and pepper, toss to coat well and serve.;