Prep 0 mins
Cook 15 mins
Now this is gooood stuff! Frittata is small. For me it's a single serve.
- 2 tablespoons milk
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, crushed
- 1 pinch dried chili pepper flakes
- 1 slice white bread, torn into small pieces
- sea salt & fresh ground pepper
- 1 tablespoon olive oil
- 1 tablespoon freshly grated parmesan cheese
- 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.
- Slice the frittata onto 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.
This was quick and delicious. Garlic for breakfast was a great way to wake me up too!
I made this frittata for lunch today and enjoyed it. I did feel that the frittata would be enhanced with the addition of something like chopped mushrooms, peppers, or onions. It was nice and garlicky with only the addition of one medium-sized clove. The fresh parsley is a wonderful addition and gives the frittata a fresh taste so don't use dried. I didn't have any problem flipping it over with a spatula. I added parmigiana-reggiano to the top. Thanks for posting! I reviewed this recipe for PAC Fall 2007.
Yum, another great idea for one of my favourite quicky goodie meals!! Great suggestion for turning over the frittata, though many of the Italian cooks can skillfully flip it with a spatula, I tend to turn it into a sad broken mess... :-( I would also experiment with all sort of cheeses with it!