Frittata Salad: Frittatine Verdi in Insalata (Mario Batali) |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/2 cup fresh mint leaves |
1/2 cup fresh basil leaves |
1/2 cup fresh oregano leaves |
1/2 cup fresh fennel fronds, plus extra for garnish |
sea salt and freshly ground black pepper |
6 eggs |
2 tablespoons plus 4 tablespoons extra-virgin olive oil |
1 head escarole, cleaned and dried, roughly cut |
zest and segments of 2 oranges |
1 lemon, juiced and zested |
Directions:
1. Chop together mint, basil, oregano, fennel fronds, salt and pepper until the size of bread crumbs. Place combined herbs and fennel into a mixing bowl. Crack the eggs into the same bowl. Mix well and season, to taste, with salt and pepper. Add 1/2 of the escarole to the egg mixture.
2. Place an 8 to 10-inch non-stick saute pan over medium heat. Add 1/2 tablespoon olive oil and heat until smoking. Add 1/3 of the egg mixture to the pan and cook the thin frittata until golden brown. Using a heat resistant spatula if necessary, flip the frittata over and cook on the other side. Remove to a plate to cool. Repeat process until the egg mixture is finished, placing each successive frittata on a different plate.
3. When the frittatas have cooled, stack 1 on top of the other and cut into 1/4-inch julienne strips. In a clean mixing bowl, combine the remaining escarole, the orange zest and segments, the remaining extra-virgin olive oil, lemon juice, and lemon zest. Season, to taste. Combine frittata strips with the escarole salad mixture. Garnish with fennel fronds. Serve immediately.
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