In a hurry? Try this frittata made with free-range eggs (I used 4), mixed with a heap tbsp of self rising flour. To flavor the frittata I used chives from the garden, and the usual salt and pepper. Grease the frying pan with olive oil and cook on both sides. Tip: if you put a lid on and lower the heat the frittata will be easier to flip.
|Frittata before flipping|
|Frittata after flipping|
Photos and recipes by Alessandra Zecchini ©