My Italian frittata

Ingredients for 4 servings:

• 6 eggs (size M)
• 4 tbsp Parmesan, grated
• 1 clove(s) garlic, squeezed
• 6 tbsp breadcrumbs
• 100 g peas, frozen or from a can
• salt and pepper
• oregano
• Parsley, fresh or frozen
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Egg dish

First, whisk the eggs. Add the Parmesan cheese and breadcrumbs until thickened. Then add the crushed garlic. Add salt, pepper, and oregano to taste. If you like it spicy, you can add plenty of pepper and salt (I would recommend 1 heaped teaspoon of salt and 1/2 teaspoon of pepper). Use less oregano (1/2 teaspoon is more than enough). Finally, stir in the peas and add a bit of parsley for a fresh touch. Heat enough olive oil in a nonstick pan to completely cover the bottom. When the oil is hot, pour in the egg mixture, like an omelet, and fry until golden brown on both sides. It’s best to cook over medium heat with the lid on. After about 15 minutes, the frittata is ready and tastes best served cold the next day!