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Seafood
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Frog Legs

James's Legs & Eggs

24 medium-size frog's legs
1 cup flour
6 tbs. olive oil
6 eggs
1 tbs. parsley, chopped
2 tbs. grated Parmigiano
2 tbs. butter

Wash the frogs legs and pat dry. Dust with flour and fry in 4 tbs. hot oil until they turn golden. Remove from pan and place on paper towels to rid of excess fat. Cool, bone and set aside.
Break the eggs into a bowl,. add the parsley and Parmigiano and mix well (do not let the eggs become frothy). Place the butter and the rest of the oil in a 12-in. iron pan and add the frog's legs. When hot, add the eggs and mix well so that the frogs legs are well spread in the pan.

When the egg starts to coagulate, spread them evenly in the pan and cook slowly with the pan covered. When eggs are set, serve from iron skillet