A good frittata is great any time of the day - morning or evening. This particular frittata makes a great dinner; we had it the other night when too tired to cook anything else.
But it doesn't taste like a last-minute option; a healthy handful of Italian parsley, slivered garlic, and crumbled feta cheese give it Greek flavor, and it's easily adaptable to one, two or even three. A green salad and a glass of white wine are all you need to add for a fresh, light dinner.
Parsley and Garlic Frittata
4 eggs 1/2 cup feta cheese, crumbled 1/2 cup Italian parsley, chopped Salt and pepper Knob of butter Olive oil 4 cloves of garlic, slivered
Preheat your broiler. Beat the eggs well with a little salt and pepper and stir in the feta and parsley. Melt the butter in a medium skillet with an oven-proof handle. As the butter is melting, drizzle in just a little olive oil. Cook the garlic slowly over medium heat until soft and golden.
Turn the heat to medium high and pour in the eggs. Cook for about four minutes, or until the bottom is set.
Put in the oven and broil for another four minutes or until set through and lightly browned on top. Serve immediately.