This frittata recipe is from Pompeii + Caesar's Sunday Champagne Brunch at the
Mohegan Sun Casino in Uncasville, Connecticut. Reprinted with the permission of the Mohegan Sun Casino.
Serves six.
Cook Time: 0 hours, 35 minutes
Ingredients:
- 1/4 cup Olive Oil
- 1 Yellow Onion, thinly sliced
- 2 Red, Yellow and Green Peppers, thinly sliced
- 2 Potatoes, thinly sliced
- 8 Eggs, cracked and whipped
- 1/2 cup chopped Prosciutto
- Salt
- Pepper
- Parsley, chopped
Preparation:
In a large omelet pan, warm olive oil over medium heat. Add the onion and sauté until tender. Add the bell peppers and potatoes and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. Sprinkle with salt and pepper. Scatter the prosciutto over the vegetables, then pour in the eggs. Cook, lifting the edges as needed to allow the uncooked egg to flow underneath, until set around the edges but still moist, about 10 minutes. Slip under a broiler until the top is set and golden. Garnish with chopped parsley.
