Recipe: Parsley and Garlic Frittata

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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

serves one

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.

Per serving, based on 1 servings. (% daily value)
16.3 g (25%)
11.3 g (56.3%)
8.9 g (3%)
1.2 g (5%)
3.4 g
12.3 g (24.6%)
66.8 mg (22.2%)
855.8 mg (35.7%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.