CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
1/2 |
kg |
Barba di frate and a bunch of wild mint |
8 |
|
Eggs |
4 |
|
Cloves garlic |
50 |
ml |
Extra virgin olive oil |
100 |
g |
Parmesan cheese; grated |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Barba di frate is a typical Umbrian herb, difficult to find in England. You
can use samphire or rocket instead.
Put the oil in a small frying pan with the garlic and bring to the boil.
Remove and discard the garlic, when golden brown. Saute the barba di frate
in the oil for two minutes, add the eggs which have been lightly beaten
with the Parmesan, salt and mint. Stir until it is starting to set. Put
into a hot oven until cooked. Turn out on to a platter and serve
immediately.
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