Uova in Trippa

Method

1. In a bowl, whisk the eggs with salt, pepper, and chopped parsley.
2. Heat a drizzle of olive oil in a non-stick pan over medium heat. Pour in the egg mixture to form a thin frittata. Cook on low heat until set, then flip and cook another minute. Transfer to a plate and let cool.
3. While the frittata cools, prepare the sauce: In a pan, heat olive oil and sauté finely chopped carrot, celery, and onion with a chili pepper until softened (about 2 minutes).
4. Add the peeled tomatoes cut into strips (without the juice). Season with salt. Cook for 5-6 minutes over low heat.
5. Once the frittata is cool, cut it into thin strips.
6. Add the frittata strips to the sauce. Sprinkle with grated Pecorino Romano and a drizzle of raw olive oil. Stir, cover, and cook on low heat for 2-3 minutes.
7. Serve hot, topped with more grated Pecorino Romano and fresh mint leaves if desired.