(Photo via Skillet Street Food)
This week on Good Food, Russ Parsons of the LA Times shares a great tip: bread crumbs are easy to make and they can transform a dish. I use bread crumbs is Angeli’s pasta Aglio e Olio. They add a texture that resembles grated cheese. Russ and I also like to use bread crumbs in egg dishes. Keep reading for a frittata recipe using bread crumbs…
Parsley Frittata with Bread Crumbs
from Cucina Fresca
6-8 eggs
1 cup loosely packed fresh parsley leaves, finely minced
2 garlic cloves, peeled and minced
1/4 cup grated Parmesan cheese
3 Tablespoons homemade bread crumbs
Coarse salt and freshly ground pepper to taste
2 Tablespoons olive oil
Lightly beat the eggs in a bowl. Add teh parsley, garlic, Parmesan, bread crumbs, salt and pepper. Stir to combine. heat the oil in a small, nonstick, ovenproof skillet. Swirl the oil in the skillet to coat all sides. Add the egg-parsley mixture. Lower the heat.
Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the pan under a hot broiler or into a preheated 400 degree oven until the frittata browns lightly. Remove the pan from the broiler or oven. Let cool in the pan 1 or 2 minutes. Place a plate over the top of pan and invert the frittata onto it. Serve the frittata at room temperature.