Wild-green frittata with mint & bocconcini

This egg and vegetable dish makes a delicious starter recipe.

Recipe «Wild-green frittata with mint & bocconcini» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 7 eggs, 1 clove garlic, bruised, 1 bunch Tuscan cabbage, 2 tbsp olive oil, 1/3 cup roughly chopped mint , 40g finely grated parmesan, 8 cherry bocconcini, torn in half, 1 lemon, cut into wedges .

Ingredients:

• 7 eggs 
• 1 clove garlic, bruised 
• 1 bunch Tuscan cabbage 
• 2 tbsp olive oil 
• 1/3 cup roughly chopped mint 
• 40g finely grated parmesan 
• 8 cherry bocconcini, torn in half 
• 1 lemon, cut into wedges 

Instructions

1. Preheat grill to high. Lightly beat eggs with garlic. Season with salt and pepper. Cut centre vein from cabbage and discard. Finely shred cabbage.
2. Heat oil in a 20cm frying pan (with a base measurement of 18cm) over medium heat. Add cabbage and mint, and stir for 3 minutes or until wilted. Discard garlic from eggs and pour over cabbage. Scatter with parmesan and cook for 4 minutes or until three-quarters cooked. Transfer to the grill, scatter with bocconcini and cook for 5 minutes or until set and lightly browned. Cut into wedges and serve with lemon.