Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 5 eggs
- Butter or lard (or olive oil, if you prefer)
- A packed 1/4 cup (or more, to taste) finely minced parsley
- Salt and pepper to taste
Preparation:
Whisk the eggs until they're frothy, then whisk in the parsley, salt and pepper; the mixture should be foamy. Heat a skillet with a little butter or lard (you can also use olive oil, or even corn oil, though the latter is less flavorful), and once it's hot add the eggs. Give the skillet a good shake and cook the frittata until the top begins to firm up, then flip it (see procedure) and cook the other side as well. You can, if you want, use other herbs instead of parsley.A wine? White, along the lines of a Soave.
Yield: 4-6 servings parsley frittata.
