Preparation:
Cut the bacon into small strips and then put it in a pan with a drop of oil. Turn on the induction to moderate power. Take 6-8 eggs and beat them with a whisk in a bowl, add the grated sweet pecorino cheese. Now add pepper and stir. Break up some fresh mint leaves with your hands and put them in the eggs. Add some garlic if you like. Now pour the mixture into the non-stick pan. Use a spatula to help make the omelette homogeneous. Avoid burning the surface that is in contact with the pan. Turn the frittata, and once cooked serve the omelette.
