cilantro & garlic bread crumbs
(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.

 

KCRW Radio App TuneIn Stitcher SoundCloud iTunes

4 Comments »

  • wielka milosc said:

    A lot of thanks for each of your efforts on this web site. Betty enjoys doing research and it’s really easy to understand why. Most people hear all about the compelling form you convey precious thoughts on this web site and increase response from some other people on the concern while our own girl is now discovering a great deal. Have fun with the remaining portion of the new year. Your conducting a terrific job.

  • Proshape RX side effects said:

    You raise numerous queries in my mind; you wrote an excellent post, but this articlee can also be thought provoking, and I am going to have to ponder it somewhat more; I will be back again when I’m free.

  • Felecia Toft said:

    Great items from you, man. I have keep in mind your stuff previous to and you are just extremely magnificent. I really like what you have received right here, really like what you are stating and the way by which you say it. You are making it enjoyable and you still care for to keep it smart. I can’t wait to learn much more from you. This is actually a wonderful website.

  • Its lowers cholesterol said:

    You make a great point. Got some nice info here. I think that if more people thought about it that way, they’d have a better time get the hang ofing the issue.

BROUGHT TO YOU BY