Ingredients:
6 eggs
1/3 cup milk
leaves from 1 bunch fresh flat leaf parsley - chopped
salt and freshly ground pepper
1/2 pound mozzarella cheese - diced
1/2 pound smoked provola cheese - diced
2 tablespoons extra virgin olive oil
Place eggs, milk and parsley in a bowl and whisk until blended. Add salt and pepper to taste. Divide mixture into 6 equal portions, set aside.
Place the cheeses together in a bowl and mix. Divide into 6 equal portions.
Place 1 Tablespoon of the oil in a frying pan and put over medium heat. When the oil is heated, pour in the first portion of the egg mixture and cook until it begins to set. Add the first portion of cheese and stir gently until egg is set. Pour another portion of the egg over the top to form a second layer. When it begins to set, add another portion of cheese. Repeat this procedure with the remaining 4 portions of egg and cheese. Shake the pan periodically to make sure mixture doesn't stick.
When the frittata is set, invert it (browned side up) to a plate. Return frying pan to heat and add remaining oil. When oil is warmed add the frittata (browned side up) back to the pan and cook until the bottom is golden. Slide onto a warm platter and serve.