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 to 10-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 segments, 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 #515 by Sue
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|Serving Size: 1 Serving (1710g)|
|Recipe Makes: 1 Servings|
|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 2274.9mg||78 %|
|Potassium 2713.9mg||71 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 21.5g|
|Protein 193.4g||276 %|
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Calories per serving: 2969
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