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 image placeholder

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