step by step guide to prepare quick Wild-green frittata with mint & bocconcini

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wild-green frittata with mint & bocconcini. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wild-green frittata with mint & bocconcini is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wild-green frittata with mint & bocconcini is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 7 eggs
  • 1 clove garlic, bruised
  • 1 bunch (200g) Tuscan cabbage (cavolo nero)
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped mint
  • 40g (1/2 cup) finely grated parmesan
  • 8 (80g) cherry bocconcini, torn in half
  • 1 lemon, cut into wedges

Method

  • Step 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.
  • Step 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.

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