Garlic and Parsley Frittata
- 2 Tbsp milk
- 2 eggs
- 1 Tbsp chopped fresh parsley
- 1 garlic clove, crushed
- Pinch of dried chili flakes
- 1 slice white bread, torn into small pieces
- Sea salt and ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp freshly grated Parmesan
- Watercress salad, to serve
Beat together the milk, eggs, parsley, garlic, and chili flakes, add the torn bread and some salt and pepper; set aside for 4 minutes that the bread completely softens into the mixture.
Heat the oil in a frying pan and pour in the egg mixture. Cook for 3 minutes or until golden and almost set.
Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip over so you can cook the other side. Scatter over the parmesan. Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through.
Serve with a fresh, crisp watercress salad and a glass of your favorite Chianti.Servings: 1
Submitted by: Recipe Group Member
Date: Jan, 13, 2000
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