Frittata with spring onions, courgettes and mint

by chef Cristina Lunardini

Serves 2

  • Qs - I Dedicati Special Extra Virgin Olive Oil for Vegetables - Olitalia
  • 2 - Spring onions
  • 2 - Courgettes
  • 1 - Sprig of mint
  • 2 - Eggs
  • Qs - Salt
  • Qs - Black pepper
Frittata with spring onions, courgettes and mint 1
Frittata with spring onions, courgettes and mint 2

Extra virgin oil and olive oil

“I Dedicati” Special for Vegetables

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Procedure

  • 1

    Julienne the spring onions and let them simmer in a pan with some Olitalia I Dedicati Special Extra Virgin Olive Oil for Vegetables. When cooked, add the courgettes cut into small cubes. Add some salt and pepper to taste, then flavour with some fresh mint.

  • 2

    Meanwhile, beat the eggs very well, add salt and pepper.

  • 3

    When the vegetables are done, mix them with the eggs.

  • 4

    Heat up a pan with some oil. When the pan is hot, pour the egg mixture, lower the heat and allow the frittata to set and thicken putting the lid on. When the frittata has cooked on the first side, turn it and cook the other side.

 

Plating

Plate and serve with some fresh mint.
Frittata with spring onions, courgettes and mint 3
Chefs

Chef Cristina Lunardini

Cristina Lunardini was born in Rimini, and learnt the art and mastery of cooking in the most renowned Italian schools for hospitality and cuisine. She has been one of the most popular personalities of Alice.tv for ten years now with the show “Le mani in Pasta” (literally "hands in dough" TN), where she tells all the secrets of handmade pasta, both sweet and savoury. She has written several articles for the magazine “Più dolci”, and is the editor of the column “Romagna Mia” published in the monthly magazine of Alice Cucina. Thanks to her professional training, she has worked with the most renowned international cooking academies, and she is currently collaborating with the Icook school in Cesena on a regular basis. When she was asked to describe her relationship with cooking, she answered: “Cooking has never been just a job to me but it's a fundamental part of life. It has always meant sharing important moments: donating food that you've cooked with your own hands is one of the most heartfelt gestures of affection."

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