Name: Frittata with mentuccia
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 10 eggs Eggs (about 500 g without shells); 50 g Mentuccia (fresh culinary leaves and tender tips, washed and dried); 100 g Pancetta tesa (small dice); 40 g Parmigiano Reggiano (Egg mixture: 30 g, grated. To finish: 10 g, grated.); 5 g Garlic (one small peeled clove at the base quantity); 20 ml Extra virgin olive oil; 3 g Fine salt

Cook over gentle heat so the thick egg mixture sets through before its base becomes too dark.

Make ahead Wash and dry the herb and grate the cheese ahead; cook close to serving.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 20 min
Rest: 10 min
Serves: 6
Difficulty: Medium

Frittata with mentuccia

Prep 15 min · Cook 20 min · Rest 10 min · Serves 6 · Difficulty Medium

Ingredients

Skip to the method

6 servings

Ingredients

10 eggs10 eggs
Eggsabout 500 g without shellsabout 1 lb without shells
50 g1¾ oz
Mentucciafresh culinary leaves and tender tips, washed and driedfresh culinary leaves and tender tips, washed and dried
100 g3½ oz
Pancetta tesasmall dicesmall dice
40 g1½ oz
Parmigiano ReggianoEgg mixture: 30 g, grated. To finish: 10 g, grated.Egg mixture: 1 oz, grated. To finish: ¼ oz, grated.
5 g5 g
Garlicone small peeled clove at the base quantityone small peeled clove at the base quantity
20 ml1¼ tbsp
Extra virgin olive oil
3 g½ tsp
Fine salt

Equipment

22 cm nonstick frying pan, at least 4 cm deep, with lid
Mixing bowl, spatula and food thermometer
Wide serving plate

Method

Dice the pancetta. Chop the washed, dried mentuccia roughly and the garlic finely. Beat the eggs with the cheese allocated to the mixture and the salt. Keep the finishing cheese separate.Dice the pancetta. Chop the washed, dried mentuccia roughly and the garlic finely. Beat the eggs with the cheese allocated to the mixture and the salt. Keep the finishing cheese separate.
Warm the oil in a 22 cm nonstick frying pan at least 4 cm deep. Add the pancetta and cook over medium-low heat for about 6 minutes, including warming the pan, until it has released some fat and taken color. Add the mentuccia and garlic and let them wilt for about 2 minutes without scorching.Warm the oil in a 8¾ in nonstick frying pan at least 1½ in deep. Add the pancetta and cook over medium-low heat for about 6 minutes, including warming the pan, until it has released some fat and taken color. Add the mentuccia and garlic and let them wilt for about 2 minutes without scorching.
Pour in the eggs and stir gently while they begin to thicken. Lower the heat, stop stirring and cover. Allow about 10 minutes for the egg stage, extending as necessary until the center is set and reaches 75°C for 30 seconds on a clean food thermometer.Pour in the eggs and stir gently while they begin to thicken. Lower the heat, stop stirring and cover. Allow about 10 minutes for the egg stage, extending as necessary until the center is set and reaches 167°F for 30 seconds on a clean food thermometer.
Uncover and cook gently for about 2 minutes to color the base without burning it. Remove from the heat and let settle for 10 minutes. Invert carefully onto a serving plate, keeping clear of hot fat, then scatter over the finishing cheese and serve warm.Uncover and cook gently for about 2 minutes to color the base without burning it. Remove from the heat and let settle for 10 minutes. Invert carefully onto a serving plate, keeping clear of hot fat, then scatter over the finishing cheese and serve warm.