Bring a refreshing taste to your frittata this summer by collecting some fresh mint leaves. Mint plants are very cheap to buy and they can last all summer and even beyond. You will find several recipes featuring mint as an ingredient, so why not make a small investment to add a special twist to your dishes?

Alternatively, you can find fresh mint leaves at your store by the fresh spice section. Nothing beats though the taste of fresh mint grown from your garden. It feels extra good to know what you are adding to your dishes. If you do not have a garden, you can always keep a mint plant by your windowsill. Mint is a plant that is easy to grow and maintain.

Mint has been popular since ancient medieval times and it has a history of providing many medical benefits. In Italy, it is often added in dishes as an appetizer or palate cleanser. Mint is known for helping with digestion and relieving nausea. It has also been known for fighting fatigue, depression and headaches. Many people are familiar with mit being added in toothpastes, gum and mouth washes, but they do not know how good it tastes in dishes. Everybody should have a mint plant in their home! Here is simple, yet great recipe for a mint frittata that can be prepared in just a few minutes!

Ingredients:

• 10 fresh mint leaves
• 6 eggs
• 1 teaspoon of bread crumbs
• 1 teaspoon of chopped fresh parsley
• Salt
• Pepper
• Oil for frying

Procedure

Wash parsley and mint leaves and chop them up. In a bowl, mix the eggs with the bread crumbs and add a small pinch of some salt and pepper. Add the chopped parsley and mint and mix thoroughly. Let the mix rest for about 5 minutes. In a frying pan, put enough oil to fry the frittata and wait for the oil to be hot. Add the mixture and allow it to spread evenly. Allow it to cook a minute or two, and turn the frittata with the help of a spatula or a large lid. Voila’, your refreshing mint frittata is now ready!

You can serve this mint frittata with an arugula and cherry tomato salad. I like to pour a touch of vinaigrette from the salad on the frittata as it gives it it spacial twist. This refreshing dish is great for the spring and summer, when mint and parsley are abundant.