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Ingredients |
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
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Method:
1. 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. |
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2. Heat the oil in a frying pan and pour in the egg
mixture. Cook for 3 minutes or until golden and almost set.
3. 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.
4. Serve with a fresh, crisp watercress salad and
a glass of your favorite Chianti. |
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