Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
1 hr 40 min
Active:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Chop together mint, basil, oregano, fennel fronds, salt and pepper until the size of bread crumbs. Place combined herbs and fennel into a mixing bowl. Crack the eggs into the same bowl. Mix well and season, to taste, with salt and pepper. Add 1/2 of the escarole to the egg mixture.

Place an 8 to 10-inch non-stick saute pan over medium heat. Add 1/2 tablespoon olive oil and heat until smoking. Add 1/3 of the egg mixture to the pan and cook the thin frittata until golden brown. Using a heat resistant spatula if necessary, flip the frittata over and cook on the other side. Remove to a plate to cool. Repeat process until the egg mixture is finished, placing each successive frittata on a different plate.

When the frittatas have cooled, stack 1 on top of the other and cut into 1/4-inch julienne strips. In a clean mixing bowl, combine the remaining escarole, the orange zest and segments, the remaining extra-virgin olive oil, lemon juice, and lemon zest. Season, to taste. Combine frittata strips with the escarole salad mixture. Garnish with fennel fronds. Serve immediately.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Frittata with Love

Recipe courtesy of Josh Lyons

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking