Step 1

Prepare a quick and simple tomato sauce with e.v.o. oil, minced onion, strained tomatoes, a few leaves of mint, a pinch of salt and cook for 10-15 minutes.

Step 2

In the meantime beat the eggs, with a pinch of salt and pepper, to which the Pecorino and mint should be added (and the optional oregano/basil).

Step 3

In a pan heat the oil, pour the mixture of beaten eggs, cook a couple minutes on medium heat, until you see the edges detaching from the sides. Lower the flame.

Step 4

Press the point of the spatula a little bit into the center, poking some holes, and move back and forth the pan to let some of the egg mixture penetrate and cook the frittata evenly.

Step 5

Using a lid, or a big plate, turn it over, then place it back in the pan and finish cooking over low heat (2-3 minutes).

Step 6

Once cooked, place it on a cutting board and cut into strips about 1 cm and a half long.

Step 7

Place the strips in the tomato sauce, stirring gently so that they are completely covered with sauce.

Step 8

Add a pinch more dried mentuccia (or fresh mint leaves), a sprinkle of Pecorino, and sauté for a couple of minutes over medium-low heat.

Step 9

Plate, adding more Pecorino Romano on top.

Step 10

Serve warm with plenty of fresh bread to do a nice “scarpetta” with the sauce (scoop the sauce with the bread), and maybe a glass of red wine.