Garlic Parsley Frittata Recipes

GARLIC & PARSLEY FRITTATA

Steps:

• Beat together milk, eggs, parsley, garlic & chilli flakes.
• Add the torn bread and season with salt & pepper; set aside for 5 mins so that the bread completely softens into the mixture.
• Heat the oil in a fry-pan & pour in the egg mixture. Cook for 3 mins or until golden & almost set.
• Flip the frittata & scatter with parmesan, cook until the underside is golden and the cheese has melted.

CORN FRITTERS WITH ROASTED GARLIC AND PARSLEY DIPPING SAUCE

Steps:

• Fill a deep pan or deep-fryer with oil 3 to 4-inches deep, and heat oil to 365 degrees F.
• In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper.
• Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic and Parsley Dipping Sauce. Garnish with chopped parsley.
• Place everything in blender or food processor and blend until smooth.

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

GARLIC FRITTATA

Steps:

• Beat together the eggs, milk and parmesan cheese; set aside.
• In large skillet, over medium heat melt butter and saute garlic, onion, sausage, and potatoes for about 5 minutes or until tender.
• Reduce heat to medium.
• Pour egg mixture into pan and cook, without stirring until eggs are almost set.
• Sprinkle cheddar cheese over top of frittata.
• Let cook on top of stove for about 1 minute more.
• Place pan under broiler and broil 6 inches from heat until the top is bubbly and slightly browned.
• Cut in wedgse to serve.

MUFFULETTA FRITTATA

Steps:

• Preheat oven to 375°. In a 12-in. cast-iron or ovenproof skillet heat oil over medium heat., In a large bowl, whisk eggs, half-and-half, parmesan and pepper. Pour into skillet, layer arugula, capicola, salami and mortadella; top with provolone. Cook for 3-5 minutes or until eggs start to set on sides., Transfer to oven; bake for 20-25 minutes or until eggs are set and top is browned. , In a small bowl, mix the olive salad topping ingredients together., Cut into wedges, serve with olive topping.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

GARLIC BREAD WITH PARSLEY

Steps:

• Preheat oven to 350°F.
• With motor running, drop garlic cloves into food processor and run until garlic is finely chopped.
• Cook garlic in butter with 1/4 teaspoon each of salt and pepper in a small heavy saucepan over medium heat, stirring, until pale golden, about 2 minutes. Remove from heat.
• Pulse parsley in food processor until finely chopped, then stir into butter.
• Cut baguette crosswise at 1-inch intervals, not slicing all the way through. Put bread on a large sheet of foil, then spoon about 1 tsp butter into each cut. Wrap foil tightly around bread and bake until heated through, about 10 minutes.