AI-generated image
Omelette au brocciu et à la menthe
Fresh cheese and mint omelette
Corsican omelette with fresh sheep's cheese and mint (frittata di brocciu)
Inland Corsica, around Corte and the mountain villages, serves this omelette from late autumn to early summer, the months when shepherds make fresh brocciu. The cheese goes in at the last moment so it stays creamy, and wild mint picked from the maquis cuts through its richness; it is a light lunch or supper with a green salad and bread. Brocciu is made from the whey of rennet cheeses, so vegetarians often use ricotta labelled vegetarian instead. Chef's tip: season the cheese and mint, not just the eggs, because fresh whey cheese is very mild.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 5 eggs
- 4 oz brocciu or ricottadrained
- 10 fresh mint leavesfinely chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ oz butteror olive oil
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Crumble 4 oz brocciu or ricotta into a bowl and mix in half the 10 fresh mint leaves, a pinch of the ½ tsp salt and the ¼ tsp black pepper.
Step 2: Beat 5 eggs with the rest of the salt and mint, about 20 strokes, just until the yolks and whites are mixed.
Step 3: Heat ½ oz butter in a 24 cm non-stick frying pan over a medium heat until it foams. Pour in the eggs and stir for 30 seconds, pulling the set edges into the middle.
1 minStep 4: Leave it alone for about 1 minute, until the base is set and golden but the top is still slightly runny.
1 minStep 5: Spoon the cheese over one half and cook for another minute, until it is warm. Common mistake: cooking until the top is dry; the omelette should be soft and creamy inside, and it carries on cooking after it is folded.
1 minStep 6: Fold the omelette in half, slide it onto a warm plate and serve at once.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 22 g
- Carbs
- 3 g
- Fat
- 26 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does omelette au brocciu et à la menthe take?
- About 13 minutes in total: 5 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Bangladeshi