Frittata à la Mamma
Rocco DiSpirito, previously named Best New Chef by Food and Wine Magazine, shared some of his favorite recipes with Good Morning America. Try them in your kitchen at home.
In an omelette pan, saute onions, pepper and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with salt and pepper. Continue to cook until potatoes are soft.
In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelette pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown.
Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.