Rocco dispirito's mother's frittata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Idaho potatoes; diced | |
| 10 | Whole eggs | |
| ¼ | cup | Milk |
| ½ | cup | Grated Parmesan cheese |
| ¼ | cup | Chopped fresh herbs; such as parsley, |
| ; oregano, and basil | ||
| Salt and pepper | ||
| ¼ | cup | Olive oil |
| 1 | medium | Onion; cup into medium |
| ; dice | ||
| 2 | Roasted bell peppers; roughly chopped | |
Directions
Blanch the potatoes in salted boiling water. Drain.
In a bowl, combine the eggs, milk, Parmesan, herbs, and salt and pepper.
Heat a non-stick saute pan or cast iron pan until very hot. Add a bit of the olive oil to the pan and saute the onions, potatoes, and peppers quickly, so they're lightly caramelized. Add the rest of the oil. Pour the egg mixture into the pan. Gently slide a spatula under the frittata as it cooks. Cook the frittata for 2 to 3 minutes, until a crust is formed on the bottom. Transfer the frittata to a 350 degree oven and bake for 12 to 15 minutes, flipping the frittata about mid way through. Test for doneness by inserting a toothpick in the frittata: if the egg sticks to the toothpick, the frittata is undercooked.
Transfer to a plate and season to taste with salt and pepper.
Converted by MC_Buster.
Per serving: 1587 Calories (kcal); 112g Total Fat; (63% calories from fat); 80g Protein; 63g Carbohydrate; 1910mg Cholesterol; 1347mg Sodium Food Exchanges: 3 Grain(Starch); 10 Lean Meat; 1½ Vegetable; 0 Fruit; 16 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047 Converted by MM_Buster v2.0n.