Garlic
and
Parsley
Frittata
-
serves
1
Preparation
-
10
minutes,
Cooking
time
-
10
minutes
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.
Submitted By (Miki)
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