Uova “trippate”

• leaves from 1 small bunch flat-leaf parsley
• 8 eggs
• 1

Chop the parsley leaves. Break the eggs into a large bowl, add the parsley, parmigiano, and a pinch each of salt and pepper, and beat lightly with a fork.

Heat the oil in a skillet over medium heat. Pour about one-fourth of the beaten egg into the oil, forming a thin sheet, and fry just until set. Remove from the pan. Repeat with the remaining beaten egg in three batches, to make 4 thin