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Receta Rocco Dispirito's Mother's Frittata
by Global Cookbook

Rocco Dispirito's Mother's Frittata
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Ingredientes

  • 2 x Idaho potatoes, diced
  • 10 whl Large eggs
  • 1/4 c. Lowfat milk
  • 1/2 c. Grated Parmesan cheese
  • 1/4 c. Minced fresh herbs, such as parsley, oregano, and basil
  •     Salt and pepper
  • 1/4 c. Extra virgin olive oil
  • 1 med Onion, c. into medium dice
  • 2 x Roasted bell peppers, roughly minced

Direcciones

  1. Blanch the potatoes in salted boiling water. Drain.
  2. In a bowl, combine the Large eggs, lowfat milk, Parmesan, herbs, and salt and pepper.
  3. Heat a non-stick saute/fry pan or possibly cast iron pan till very warm. Add in a bit of the extra virgin olive oil to the pan and saute/fry the onions, potatoes, and peppers quickly, so they're lightly caramelized. Add in the rest of the oil. Pour the egg mix into the pan. Gently slide a spatula under the frittata as it cooks. Cook the frittata for 2 to 3 min, till a crust is formed on the bottom. Transfer the frittata to a 350 degree oven and bake for 12 to 15 min, 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.
  4. Transfer to a plate and season to taste with salt and pepper.