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