Mint: A Unique Flavor in Omelettes

This delightful recipe comes from my Corsican mother-in-law and features just fresh organic eggs and plenty of fragrant mint. Don’t let the idea of mint in an omelette throw you off; it’s absolutely fabulous! Sometimes, the simplest dishes turn out to be the most surprisingly delicious.

Corsican Mint Omelette – A Frittata Incu a Menta (e Brocciu)

My mother-in-law often prepares this Corsican Mint Omelette using only mint. However, there are two variations: one with just mint and another that includes delightful cheese. Let me tell you, there’s a lot to love about this minty dish.

For those who are new, my husband hails from Corsica, the stunning island located southeast of mainland France and just north of Sardinia. Although Corsica became part of France in 1768, its culture remains predominantly Italian.

The Corsican Language: A Fusion of Cultures

Listening to my mother-in-law converse with her neighbors in the Corsican language is fascinating; it possesses a unique blend of Italian and French influences. For instance, bonjour becomes bonghjornu and au revoir is avvèdeci.

While I may not have mastered the language, there’s an accent that definitely makes the Corsicans unique! And if you ever find yourself in Corsica, trying to say va bè (the equivalent of ça va) while giving a casual shoulder shrug could melt a few hearts!

Exploring Corsican Cuisine: A Connection to the Land

Corsica’s rugged terrain and majestic mountains shape its culinary landscape. Coastal regions prioritize fresh fish and seafood, while the interior is celebrated for its hearty rustic dishes, often featuring trout and local meats.

Corsicans take pride in their rich meats: lamb, wild boar, and tender veal, not to mention their unique cheeses, particularly brocciu. Both fresh vegetables and wild herbs from the Corsican maquis—those unique shrubs that blanket the island—contribute distinct flavors to many traditional recipes.

The Role of Mint in Corsican Cooking

In my husband’s hillside village near the charming town of Corte, homegrown vegetables and herbs populate most gardens. While I could talk about many Corsican flavors, let’s delve into mint, a powerful yet subtle ingredient that enhances various memorable dishes, including the traditional Cannelloni au Brocciu.

Adding mint to dishes like Corsican Brocciu Lasagne or stuffed zucchini elevates their flavors, leaving everyone wondering, “What’s that delightful taste?” Spoiler alert—it’s peppermint!

Understanding the Distinction: French vs. Corsican Omelettes

What makes a Corsican omelette special? One primary difference is that it’s served flat instead of being folded. Yet, it remains deliciously runny inside.

Authentic Corsican Omelettes

True Corsican omelettes are cooked in olive oil and are served flat, with a slight runniness. They are meant to be deliciously dribbling on the inside, just like the French refer to them: Omelette Baveuse.

Finding Substitutes for Brocciu Cheese

While traditional recipes often call for brocciu cheese, this delightful cheese can be challenging to find and can be rather pricey! An excellent substitute would be a soft fresh goat’s cheese or even a good quality ricotta.

During summer, brocciu is a rarity since it is traditionally made from November to June when milk yields are at their peak. A Corsican chef suggested using la Faisselle, which is a terrific option as well!

For Dessert: Corsican Cheese

If you haven’t yet tasted a Corsican cheesecake, I highly recommend trying the Fiadone recipe. It’s a wonderfully simple cheesecake that you’ll adore!

Ingredients

Instructions

1. In a large bowl, beat the eggs with a fork until smooth. Season with salt and pepper to taste.
2. Heat the olive oil in a non-stick omelette pan over medium heat.
3. Pour the egg mixture into the pan. As it cooks, gently stir the edges, tilting the pan to allow the uncooked liquid to flow to the edges for even cooking.
4. Sprinkle the chopped mint and cheese (if using) over the top. While still slightly liquid, cover the omelette with a large plate and carefully flip it out. Slide it back into the pan to cook the other side for about a minute. Serve with the less cooked side facing up, creating a soft and runny omelette inside.

Notes

Remember, Corsican omelettes are traditionally served flat, with a soft middle. It’s perfectly fine if the omelette doesn’t have a golden brown color; the goal is just to ensure the eggs are cooked while maintaining that mouthwatering dribbling texture.

Nutritional Information: This recipe provides around 21g of protein.