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Wild-green frittata with mint & bocconcini
Wild-green frittata with mint & bocconcini
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Savor this delectable egg and vegetable starter dish.
Ingredients:
  • 7 eggs
  • 1 clove garlic, bruised
  • 200g cabbage
  • 36.40 gm olive oil
  • 82.50 ml roughly chopped mint
  • 40g (1/2 cup) finely grated parmesan
  • 80g bocconcini
  • 1 lemon, cut into wedges
Instructions:
  • Preheat the grill to high heat. Lightly beat the eggs with garlic, then season with salt and pepper. Remove and discard the center vein from the cabbage, and finely shred the cabbage.
  • In a 20cm frying pan (with a base measurement of 18cm), heat oil over medium heat. Add cabbage and mint. Stir for 3 minutes or until wilted. Remove garlic from eggs and pour over cabbage. Sprinkle with parmesan. Cook for 4 minutes or until three-quarters cooked. Transfer to the grill, top with bocconcini, and cook for 5 minutes or until set and lightly browned. Cut into wedges and serve with lemon.

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