FRITTATA (Italian) Mary Crescenzo Simons, Tulsa, OK
baked sliced potatoes
salt and pepper
white onion, chopped
olive oil
6 eggs
1/4 cup milk
garlic, chopped
1 tablespoon Romano cheese grated
basil
Cover a large, non-stick fry pan with olive oil and saute onions. When onions are translucent, add garlic, potatoes and seasonings. Remove vegetables to a dish and wash pan. In a bowl, add milk and eggs and beat well. Add cheese and beat again. Oil the fry pan again and heat. Pour eggs into pan and cook on low flame 5 to 10 minutes. Gently shake pan occasionally and run a fork along the inside rim to prevent sticking. When only the top of egg mixture is still loose and thin and the edges are slightly brown, add vegetables and cook about 5 more minutes or until well done. Cover the pan and, with potholders in hands, carry pan to sink and carefully turn the pan over so frittata is upside down in the lid. Slide frittata carefully back into the fry pan and cook other side about 5 more minutes. Slide onto serving plate. Cut into wedges and serve hot.