Wednesday, December 8, 2010

When life gives you parsley ...

ParsleyImage via Wikipedia

I don't know why parsley keeps on growing in the boxes on my deck, despite temperatures that have dipped into the 30s overnight. But it's a nice, fresh addition to ingredients I buy for home-cooked meals.

Last week, I made a tabbouleh salad with flat-leaf parsley. On Monday, I made a frittata with lots of flat-leaf and curly parsley. This is what you'll need:
  • About two cups or more of chopped parsley.
  • Five eggs or the equivalent in egg whites.
  • Extra-virgin olive oil.
  • Salt, allspice and cumin to taste.
I mixed the chopped parsley and raw eggs with a little low-fat milk, and seasoned them with salt, allspice and cumin. I poured the mixture into a 10-inch, non-stick pan that I had heated up over medium heat with enough olive oil to coat the bottom.

When the bottom was set, I put the pan under the broiler for about 10 minutes, but I would suggest you watch it until the top sets. My frittata was runny, so next time I would cook it longer on the stove before moving it to the oven. 

I also added chunks of Swiss cheese to the egg mixture and, after I poured it into the pan, I put about 10 sun-dried tomatoes on top. I might make it without these additions next time or just use some cheese to give the frittata a little creaminess. 

My mother used to make small parsley or ground-meat omelets, fried in oil, to eat in pocket bread (each omelet contained about two tablespoons of egg mixture). 

In the summer, a sandwich of the small meat omelet, called egge (pronounced edge-eh), tasted especially good with a fat slice of Jersey beefsteak tomato.


  1. Nothing like ajeh, especially with cucumber and yogurt salad. My grandmother used to fry them outside because she had this phobia of the lingering smell in the house.

  2. I knew I would hear from you right away, Chuck.

    I never tried it with cucumber and yogurt salad, which my mother made with a little dried mint on top, but it sounds like a winning combo, especially now that I'm eating the egge or ajeh without bread.

  3. Victor, thats exactly how we make it too, dried mint and also some Aleppo pepper and garlic.


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