Stove-top Spanish Frittata

In a large bowl, whisk egg and milk together until they form a frothy consistency (about 2 minutes). Add all of the remaining ingredients to this frothy mixture (everything except oil and breadcrumbs) and mix everything together.

Heat a non-stick skillet over medium heat, add half of the oil and reduce the heat to low. Now pour the egg mixture into the skillet and let it settle and cook for 1 minute. (You don’t want the skillet to be very hot as it may result in cooking the base too quickly and leaving the center of frittata uncooked.)

Spread the breadcrumbs evenly over the mixture and let it cook for 2 minutes on medium heat. Now swirl the skillet to check to see if the frittata is cooked on the bottom. (The egg mixture will have become thicker and look almost cooked; if not cook for a bit longer.)

Using a large spatula, carefully flip the frittata. Then lift it up a bit and add the remaining half of the oil into the pan. Let it cook on the other side for 2-3 minutes. (This side has breadcrumbs hence it will take slightly longer to cook and create the crust.)

After 3 minutes, check on both sides to see if the frittata is evenly cooked and that it’s done in the middle. Every stove top is different hence it may take slightly more/less to cook. Always keep an eye on it while making this dish. Now transfer to a serving dish and serve hot.