Preparation – 10 minutes, cooking time – 10 minutes
2 tbsp milk
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
Procedures : 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