Parsley Frittata

>From Kyle Phillips

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. You can, if
you want, use other herbs instead of parsley.




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