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Name: Rocco Dispiritos Mothers Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c olive oil; 1 md Onion; cup into medium; 2 Idaho potatoes; diced; 1/2 c Grated Parmesan cheese; Salt and pepper; ; dice; 10 Eggs; 1/4 c milk; 2 Roasted bell peppers;; 1/4 c Chopped fresh herbs; such as; ; oregano, and basil

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INGREDIENTS

1/4 c olive oil
1 md Onion; cup into medium
2 Idaho potatoes; diced
1/2 c Grated Parmesan cheese
Salt and pepper
; dice
10 Eggs
1/4 c milk
2 Roasted bell peppers;
1/4 c Chopped fresh herbs; such as
; oregano, and basil

INSTRUCTIONS

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 theyre 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. 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; 1 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047 Converted by MM_Buster v2.0n.

NOTES

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Rocco Dispiritos Mothers Frittata

1/4 c olive oil
1 md Onion; cup into medium
2 Idaho potatoes; diced
1/2 c Grated Parmesan cheese
 Salt and pepper
 ; dice
10 Eggs
1/4 c milk
2 Roasted bell peppers;
1/4 c Chopped fresh herbs; such as
 ; oregano, and basil

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 theyre 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.        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; 1 1/2 Vegetable; 0 Fruit;   16 1/2    Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2554g)
Recipe Makes: 1 servings

Calories: 3810
Calories from Fat: 2425 (64%)

Amt Per Serving		% DV

	Total Fat 269.5g	359 %
	Saturated Fat 83.9g	419 %
	Monounsaturated Fat 107.3g
	Polyunsanturated Fat 35.8g
Cholesterol 10598.2mg		3261 %
Sodium 4043.8mg		139 %
Potassium 3404.3mg		90 %
Total Carbohydrate 21g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 21g
Protein 324.6g		464 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3810

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