<div data-rss-type=”text”>nn <h2>nn <span>nn n Breakfast Frittatan nn </span>nn </h2>nn</div>nn<div data-rss-type=”text”>nn <p>nn n 1 doz. large eggsn nn </p>nn <p>nn n 2 tbsp. watern nn </p>nn <p>nn n 1/4 extra virgin olive oiln nn </p>nn <p>nn n 4 ounces ham, prosciutto or Italian sausagen nn </p>nn <p>nn n 1 lb. Yukon Gold potatoes, peeled and 1/2-inch cubedn nn </p>nn <p>nn n 1 cup Gruyere cheesen nn </p>nn <p>nn n 2 scallions, thinly slicedn nn </p>nn <p>nn n 1 teaspoon saltn nn </p>nn <p>nn n 1/2 teaspoon white pepper (black pepper is fine)n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Preheat over to 400 degreesn nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Heat olive oil in large oven-safe pan (9 inch base) over medium heat. Add meat and potatoes, saute until meat is brown and potatoes are soft. Remove from heat and drain excess oil. Spread meat and potatoes evenly over pan. Sprinkle cheese evenly over meat and potatoes and let melt. Mix eggs with water, salt and pepper. Pour the egg mixture evenly into the pan.n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Bake for 30 minutes checking periodically. Once the center is firm (could be less than 30 minutes), remove from oven and let sit for 10 minutes before cutting. Cut into wedges, sprinkle with scallions and serven nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Serves 6 – 8n nn </p>nn <p>nn <br/>nn </p>nn <p>nn <i>nn n Note: I have found that it is best to clean the pan after the meat and potatoes are finished so as to minimize sticking. Once the meat and potatoes are cooked, start with a clean pan and spray with Pam. Then start building the Frittata.n nn </i>nn </p>nn</div>
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