Salicornia Frittata

Method

1. Boil the salicornia for 10 minutes as described in the first recipe, then drain, cool, and remove the central filaments. Weigh out 300g.
2. In a small bowl, crack the eggs and lightly beat them.
3. Add the grated Parmesan cheese, chopped parsley, a pinch of pepper, and the cooked salicornia. Mix well.
4. Heat a non-stick pan with a drizzle of olive oil over medium heat. Spread the oil evenly.
5. Test the oil temperature by dropping a tiny bit of egg mixture; when it sizzles, pour in the entire mixture and spread it evenly.
6. Cover with a lid and cook over low heat for 7-8 minutes, until the top of the frittata is no longer runny.
7. Flip the frittata carefully using a plate or spatula, and cook for another 2-3 minutes on the other side.
8. Serve hot or at room temperature.