Egg Frittata or omelette is an Italian dish that marries egg, an inexpensive protein, with a few ingredients to produce an old peasant dish which is still loved today.
6 eggs or 6 egg beaters (lower fat or fat free egg substitute)
1 cup rough chopped parsley ( here it's not just an herb, it's an ingredient)
1/2 cup grated Pecorino Romano or Parmigiano Reggiano cheese
1 clove garlic minced or finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper (I prefer fresh ground)
1/2 cup seasoned breadcrumbs (I like 4C brand)
Crack eggs in a large bowl and beat until well scrambled.
Add all the other ingredients and stir till blended.
In a medium non stick pan, heat 3 tablespoons olive oil.
Pour in egg mixture and let sit until sides firm up.
With a spatula, raise the edges of the omelette, going all around the pan to allow the uncooked egg to get under the cooked part.
Continue until egg is firm on all but center.
Slide the omelette onto a dinner plate then flip it over into the pan ( it's easy when you use the plate and take the pan off the flame and set it on the counter).
Allow it to cook for 4 more minutes and serve.
It's great for a quick week night meal.