Lebanese Village Cheese and Dried Mint Frittata

A simple Lebanese style frittata with a nice flavor!

     Fresh mint or dried mint and eggs is a recurring theme in middle eastern cooking.  Many Lebanese chefs prefer nice green dried mint over fresh mint.  Dried herbs and dried fruits are a tradition in the middle eat.  

     I must admit, the flavor combination of mint and egg is hard for many people to imagine.  Those who try mint and eggs, usually like the flavor and they wonder why they never thought of this combination before!  

     When cooked, mint loses it's sharp flavor profile and it mellows.  The mint actually becomes a subtle flavor when it is cooked with eggs.  The Kookoo Sabzi egg recipe is similar to this mint frittata and it has a large amount of parsley.  Mint is often one of the herbs that are added to kookoo sabzi.  

     Lebanese Village cheese originated in ancient Galilee.  Village cheese is one of the first cheeses that were ever made.  It is a fresh cheese like Italian fresh mozzarella, therefore it softens, but it really does not melt.  The milk content is higher than the fat content, so the cheese will only become warm and soft.  Knowing this, I sliced the village cheese in square shapes to create a rustic terrazzo tile effect for this mint frittata presentation!  

     This is a nice looking Lebanese dried mint frittata that surely will start pleasant conversations in the morning.  Terrazzo is not a common art in the modern age!

     Lebanese Village Cheese and Dried Mint Frittata Recipe:

     I usually make 2 egg omelets and frittatas, because they are light on the tummy.  If you have an appetite, then add 1 more egg!

     Cut several thick square terrazzo tile shaped pieces of Lebanese village cheese.  (About 1 large handful of village cheese square is plenty!)

     Place 2 eggs into a mixing bowl.

     Add sea salt and black pepper.

     Add 2 tablespoons of crumbled dried mint leaves.

     Whisk the ingredients together.

     Heat a non-stick saute pan over medium/medium low heat.

     Add 3 pats of unsalted butter.

     Add the egg mixture.

     Immediately arrange the village cheese squares on the uncooked eggs on the top of the frittata.

     Place the pan into a 350 degree oven.

     Bake the frittata, till the eggs become firm and fully cooked.

     Slide the frittata onto a plate.

     Garnish with an Italian parsley sprig.

     Simple, interesting and delicious!  The flavor of this Lebanese frittata is quite refreshing.  The mild fresh village cheese adds a nice fresh milky flavor to this dried mint frittata that is perfect for breakfast!  Yum!  ...  Shawna