Anonymous August 21 2005

5 eggs

Butter or lard (or olive oil, if you prefer)

A packed 1/4 cup (or more, to taste) finely minced parsley

Salt and pepper to taste

Whisk the eggs until they\\\'re frothy, then whisk in the parsley, salt and pepper; the mixture should be foamy. Heat a skillet with a

little butter or lard (you can also use olive oil, or even corn oil,

though the latter is less flavorful), and once it\\\'s hot add the

eggs. Give the skillet a good shake and cook the frittata until the

top begins to firm up, then flip it and cook the other side as well.