Bearing in mind that I shouldn’t stick to minitortillas as a way to convey delicious food to my mouth I turned again to eggs to form the base for my nibble. This time the recipe has more of a mediterranean flair I’d say…
- red cheddar
- flat leave parsley
- olive oil
- beat the eggs in a bowl until the yolk and the egg whitle are well mixed and put in a hot, oiled and slightly salted pan;
- cool the frittata;
- grate the cheese, chop the parsley and the chilli and sprinkle on top of the frittata;
- put shortly under the grill to let the cheese melt, cut into squares and serve.