A frittata is an Italian omelette and a firm favourite amongst most Italians. It’s a really sensible dish because almost everything in your kitchen can be turned into a frittata when left over bits of ham, salami and even pasta can be utilised to create splendid meals. Many people have become wary of eggs because so many of us have high cholesterol these days and, by all means, be aware of what you eat but don’t be silly about. It’s pointless demonizing something like an egg if you’re consuming piles of greasy chips and burgers. Use about two eggs per person for this dish and become creative …….

Ingredients

• 6 eggs
• 2 x slices of day old bread
• 200 ml milk
• 2 generous tablespoons grated Parmesan cheese  (Grana or Pecorino are fine too)
• 1 tablespoon Italian parsley, roughly chopped
• 2 tablespoons olive oil
• 25 g butter
• Salt and freshly ground black pepper

Method

• Tear the bread into small pieces and soak for 10 minutes in the milk.
• Squeeze out.
• Lightly beat the eggs, stir in the bread, cheese and parsley and season with salt and freshly ground black pepper.
• Mix until the bread is quite soft.
• Heat the oil and the butter in a frying pan, pour in the egg mixture and cook until browned on both sides.
• It’s a scrumptious and healthy addition to the breakfast table on a Saturday morning – especially when you have on or two guests.