This traditional Italian omelet is so delicious and good-looking, just like you are having a breakfast in some luxury hotel in Rome, Sorrento, or Torino. Frittata with parsley is one of my personal favorite omelets and spring is the perfect season where you can get nice, green, organic parsley.
- 6 eggs
- 1 bunch flat-leaf parsley coarsely chopped
- 4 tablespoons olive oil
- Salt and pepper
- Beat the eggs in a bowl with some salt and pepper until foaming, then blend in the parsley. Heat the olive oil in a heavy-based frying pan until it starts to smoke. Pour in the eggs and smooth the surface with a wooden spatula. Reduce the heat to low and allow the eggs to thicken.
- As soon as the frittata begins to brown on the underside, use a plate to carefully turn over the frittata. Cook the other side until it is golden brown. Cut the frittata into 4 slices and serve while hot or warm.