|
Ingredients:
3 medium potatoes peeled and cut in 3/4 inch chunks
1 medium onion diced to about 1/2 inch
1 green or red (or mixed) pepper diced to 1/2 inch
1 to 2 cloves finely chopped garlic
3 to 4 Tablespoons olive oil
6 eggs, beaten
1/4 cup of milk
1/3 cup freshly grated Pecorino Romano cheese
Salt and Pepper
Sauté cut potatoes in 3 Tablespoons of oil. Add onions, peppers and garlic. Continue cooking until all are tender. Season to taste with salt and pepper. Evenly distribute vegetables in pan.
Beat eggs with milk and pour over vegetables. Sprinkle with cheese, cover and cook over low heat until eggs are set and puffed slightly. Be careful not to burn. Loosen bottom, flip out onto plate and invert back into pan to lightly cook top side. Slice and serve 4.
Can be garnished with Italian parsley or basil, cherry tomato. Littleton's serves this omelet with homemade Senolina bread - toasted.
*NOTE: Cooks up best in heavy, non-stick 10 inch skillet.
| 
