MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Egg & Herb Frittars
Categories: Eggs
     Yield: 2 Servings

   1/2 c  Parsley leaves and stems;
          -washed and chopped
   1/2 c  Marjoram or oregano leaves;
          -washed and chopped
     6    Eggs
     2 c  Bread; torn or cut into
          -small pieces
     4 tb Butter; melted; plus more
          -for cooking
   1/4 ts Salt
   1/8 ts Sugar
   1/8 ts Ground cloves
   1/8 ts Mace

 Melt the butter. Set it aside and allow it to cool, Chop the greens
 and bread.

 Lightly beat the eggs with a whisk in a large bowl and season with the
 salt, sugar, cloves, and mace. Stir in the parsley and marjoram. Stir
 in the melted butter. Stir in the bread pieces with a spoon or
 spatula.

 To Make Many Small Fritters:

 Heat a large skillet, griddle, or non-stick frying pan. Grease with a
 small amount of butter.

 Dollop fritter mix onto the pan using a 1/4 cup measure. Do not crowd
 your fritters. Cook in batches if necessary.

 Cook fritters for 2 minutes on one side and then flip them over and
 cook the other side for 2 minutes. They should be brown, but not
 burnt; cooked, but not overdone.

 Serve immediately.

 To Make One, Large Fritter:

 Heat a 10" skillet or non-stick frying pan. Grease with a generous
 amount of butter.

 Pour the fritter mix into the pan. Allow the fritter to cook
 undisturbed for 4 minutes. Using a spatula (or your preferred plate
 flipping method), turn your fritter over and cook for an additional
 4-5 minutes. Test the center with a skewer to ensure that the fritter
 cooked on the inside when it looks beautifully browned on the outside.

 Slice and serve immediately.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2019/06/11/
 frittars-of-eggs-and-herbes/>

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