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My sister in law, Carolyn is bravely making Christmas day brunch for her dad & her in laws. When she asked me what I would make I told her to try a frittata. Pancakes & waffles are fun, but too time consuming for that many people. This frittata is delicious, I would serve it with fresh fruit, great coffee & juice. 6 eggs, beaten
1 ounce Pecarino-Romano, freshly grated
black pepper, freshly ground
1/4 tsp salt
2 tsp olive oil
1/2 cup zucchini, sliced thin
1 cup red potatoes, cubed
1/4 cup chopped prosciutto or cooked bacon
1 tablespoon chopped parsley leaves
Directions
In medium size bowl, mix together eggs, cheese, bacon or prosciutto, pepper (to taste), and salt.
Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add 1 tsp olive oil to pan. Add potatoes to pan and saute for 2 to 3 minutes.
Remove potatoes and set aside.
Heat another 1 tsp olive oil over medium high heat. Add the zucchini slices and saute for 2 minutes.
Return the potatoes to the pan.
Pour the egg mixture into the pan and stir.
Cook for 4 to 5 minutes, the egg mixture should be set on the bottom and begin to set up on top.
Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.
Serve immediately.
1 tablespoon chopped parsley leaves
Directions
In medium size bowl, mix together eggs, cheese, bacon or prosciutto, pepper (to taste), and salt.
Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add 1 tsp olive oil to pan. Add potatoes to pan and saute for 2 to 3 minutes.
Remove potatoes and set aside.
Heat another 1 tsp olive oil over medium high heat. Add the zucchini slices and saute for 2 minutes.
Return the potatoes to the pan.
Pour the egg mixture into the pan and stir.
Cook for 4 to 5 minutes, the egg mixture should be set on the bottom and begin to set up on top.
Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.
Serve immediately.
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