Mint frittata

This is my go-to frittata: soft, minty and simple enough for a weeknight, but never boring.

Quick info

Servings: 4 people
Prep: 20 minutes
Cooking: 15–20 minutes
Tools: frying pan, 24 cm (9.4 in) max, with lid (a 20 cm / 7.9 in pan gives a taller frittata), large bowl, knife, chopping board, spatula, wide plate

Finely chop the onion. Put it in the pan with 4 tablespoons of oil and let it soften over low heat, stirring, until it’s soft and translucent. It shouldn’t colour.
Finely chop 20g (0.7 oz) of fresh mint and set it aside.
Take the pan off the heat and let the onion cool slightly.
In a bowl, beat the 6 eggs with salt and pepper (about two good pinches).
With a spoon, scoop the onion out of the pan, draining off as much oil as you can, and add it to the eggs along with the mint. Stir well.
Put the pan back on the heat. If needed, lightly grease it with the leftover oil using a small spatula. Warm it up for a few seconds over medium-low heat.
Pour in the mixture, cover with the lid and cook over low heat until the base starts to set. Then bump up to medium-low and lift it with a spatula to check the bottom isn’t getting too dark. Keep cooking until the top also starts to set.
When the top is firm enough, lay a wide plate on the pan and flip the frittata.
Slide the frittata back into the pan and cook over medium-low heat, covered, checking the bottom with the spatula.
Turn off the heat when it’s nicely browned but still soft. Great hot, warm, or cold.