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Credit: Iain Bagwell

Fabio Trabocchi’s Pecorino & Mint Frittata

8 large eggs
½ tsp. kosher salt
½ tsp. black pepper
3 tbsp. loosely packed fresh mint leaves, thinly sliced into strips, plus more for garnish
1 cup plus 2 tbsp. grated pecorino cheese, divided
2 tbsp. extra-virgin olive oil, plus more for serving

1. Preheat broiler. Whisk together the eggs, salt, pepper, sliced mint and 1 cup of the pecorino in a medium bowl.
2. Heat the olive oil in a 10-in. nonstick ovenproof skillet over medium high. Pour in the egg mixture, tilting the skillet slightly to distribute mixture evenly around the skillet. Allow some of the raw-egg mixture to run underneath the frittata by lifting up the edges carefully with a spatula.
3. Reduce heat to low, and cook until just set and bottom is golden, about 6 minutes.
4. Broil frittata about 5 to 6 in. from heat until slightly browned on top and just starting to puff up, about 3 minutes. Cool 10 minutes. Top with additional sliced mint leaves and remaining 2 tbsp. cheese. Cut into wedges, and serve at room temperature with a drizzle of extra-virgin olive oil.

Serves: 4 to 6
Active time: 15 minutes
Total time: 20 minutes