Corsican-Style Fresh Cheese and Mint Frittata
Add a floral flavor to your fifteen minute egg dish.
Mint gives a floral flavor to this cheese frittata by Recipes from Corsica author Rolli Lucarotti. Serve it with grilled bread and a green salad for a light meal. This recipe first appeared in our May 2012 issue along with David McAninch’s story Pleasure Island.
- 1 cup ricotta
- ¼ cups coarsely chopped mint leaves
- 1 tsp. crushed red chile flakes
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 tbsp. olive oil
- Position a rack at the top of the oven and turn the broiler to high. In a bowl, whisk together the ricotta, mint, chile flakes, eggs, and salt and pepper to taste. To a large skillet set over medium-high heat, add the oil. When it’s hot and shimmering, add the egg mixture and cook, undisturbed, until the bottom is set and the top is still runny, about 5 minutes. Transfer to the oven and broil until lightly browned on top, 30–60 seconds.
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