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Name: Frittatine Verde in Insalata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Fennel fronds; 4 tb Extra Virgin Olive Oil; 1/2 c Mint leaves; 1 Lemon, juice and zest; Sea salt and black pepper; 1/2 c Basil leaves; 1/2 c Oregano leaves; 1 Head Escarole, cleaned; spun; 2 Oranges, zest and segments; 6 Eggs; 2 tb Virgin olive oil

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INGREDIENTS

1/2 c Fennel fronds
4 tb Extra Virgin Olive Oil
1/2 c Mint leaves
1 Lemon, juice and zest
Sea salt and black pepper
1/2 c Basil leaves
1/2 c Oregano leaves
1 Head Escarole, cleaned; spun
2 Oranges, zest and segments
6 Eggs
2 tb Virgin olive oil

Servings

INSTRUCTIONS

Chop together mint, basil, oregano and fennel leaves until finely, and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper. Place an 8 to10 inch non-stick sautJ 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 are cool, stack on top of each other and cut into 1/4 inch julienne strips. Toss into clean mixing bowl with Escarole, orange zest and segment, extra virgin olive oil, lemon juice and zest. Season with salt and pepper, toss to coat well and serve. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 15:38:04 -0500 (EST) From: Sue

NOTES

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Frittatine Verde in Insalata

1/2 c Fennel fronds
4 tb Extra Virgin Olive Oil
1/2 c Mint leaves
1 Lemon, juice and zest
 Sea salt and black pepper
1/2 c Basil leaves
1/2 c Oregano leaves
1 Head Escarole, cleaned; spun
2 Oranges, zest and segments
6 Eggs
2 tb Virgin olive oil

Chop together mint, basil, oregano and fennel leaves until finely, and  place into mixing bowl. Crack eggs into same bowl, mix well and season with  salt and pepper. Place an 8 to10 inch non-stick sautJ 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 are cool, stack on top of each other and cut into 1/4 inch julienne  strips. Toss into clean mixing bowl with Escarole, orange zest and segment,  extra virgin olive oil, lemon juice and zest. Season with salt and pepper,  toss to coat well and serve.    Yield: 4 servings  Recipe By     : MOLTO MARIO    Posted to MC-Recipe Digest V1 #302    Date: Thu, 14 Nov 1996 15:38:04 -0500 (EST)    From: Sue <suechef@sover.net>

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Nutrition

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Serving Size: 1 Serving (1663g)
Recipe Makes: 1 Servings

Calories: 2957
Calories from Fat: 2097 (71%)

Amt Per Serving		% DV

	Total Fat 233g	311 %
	Saturated Fat 58.4g	292 %
	Monounsaturated Fat 116.4g
	Polyunsanturated Fat 30.5g
Cholesterol 6345mg		1952 %
Sodium 2274.4mg		78 %
Potassium 2655.7mg		70 %
Total Carbohydrate 31.2g		9 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 17.6g
Protein 193.2g		276 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2957

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