In a small baking bowl, beat the eggs with a pinch of salt. When the mixture is well creamy, add the brocciu crushed with a fork. Beat heartily with a whisk. Finely chop the mint leaves and fold them in. Season with salt and pepper. Roast in hot oil in a frying pan for a good 5 min on each side. Use a large lid for turning.
The mint must stand out, but not dominate.
Brocciu : (pronounced brutsch) : A moderate ricotta made from sheep’s or goat’s milk.
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