Guest guest Posted August 9, 2008 Report Share Posted August 9, 2008 Garlic and Parsley Frittata 2 tbsps. milk 2 eggs 1 tbsp. chopped fresh parsley 1 garlic clove, crushed pinch or more red 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. Serves 1. Quote Link to comment Share on other sites More sharing options...
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