- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup oregano leaves
- 1/2 cup fennel fronds
- 6 eggs
- Sea salt and black pepper
- 2 tablespoons virgin olive oil
- 1 head escarole, cleaned and spun dry
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons real balsamic vinegar
Chop together mint, basil, oregano and fennel leaves until bread crumb size and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper.
Place an 8 to 10-inch non-stick saute pan over medium heat, add virgin olive oil and heat until smoking. Add one quarter of egg-herb mixture to pan and cook thin frittata until golden brown. Flip over and cook 1 minute on other side, remove to plate to cool. Repeat until egg mixture is finished, placing successive frittata on different plates. When all of the eggs are cooked, allow the frittata to cool. Place the escarole into a large salad bowl and dress with the olive oil and balsamic vinegar and season with salt and pepper. Slice the frittata into julienne strips and arrange over the salad and serve.