GMA Recipe: Frittata à la Mamma

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Frittata à la Mamma
From chef Rocco DiSpirito
Wednesday, August 1, 2001

Rocco DiSpirito was named Best New Chef in 1999 by Food & Wine magazine. Now you can be the judge. Try his five dishes to get taste of his culinary excellence for yourself.

Ingredients

1 bell pepper, chopped

1 onion, chopped

1 clove garlic, minced

2 potatoes, diced

12 eggs

1 teaspoon salt

4 cranks fresh ground pepper

1 tablespoon grated parmesan

3 tablespoons olive oil

Directions

1. In an omelette pan, saute onions, pepper and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with salt and pepper. Continue to cook until potatoes are soft.

2. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelette pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown.

3. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.

Serves 8

Recipes Copyright © Rocco DiSpirito, 2001

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