• Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 849 x



  1. 1
  2. Beat together the milk, eggs, parsley, garlic and chilli flakes, if using
  3. Add the torn bread and some salt and pepper; set aside for 5 minutes so that the bread completely softens into the mixture
  4. 2
  5. Heat the oil in a 20cm/8in frying-pan and pour in the egg mixture
  6. Cook for 3 minutes or so until golden and almost set
  7. 3
  8. 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
  9. Scatter over the parmesan
  10. Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through
  11. Serve with a fresh, crisp watercress salad and a glass of your favourite Chianti

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