Recipe - Rock N Rollers

2 Idaho potatoes; minced
10 Whole eggs
One fourth cup Milk
One half cup Grated Parmesan cheese
One fourth cup Chopped fresh herbs; such as
parsley,
; oregano, and basil
Salt and pepper
One fourth cup Olive oil
1 md Onion; cup into medium
; dice
2 Roasted bell peppers;
roughly chopped

Blanch the potatoes in salted boiling water. Drain.

In a bowl, combine the eggs, milk, Parmesan, herbs, and salt and pepper.

Heat a nonstick saute pan or cast iron pan until very hot. Add a bit of
the olive oil to the pan and saute the onions, potatoes, and peppers
quickly, so they're lightly caramelized. Add the rest of the oil. Pour the
egg mixture into the pan. Gently slide a spatula under the frittata as it
cooks. Cook the frittata for 2 to 3 minutes, until a crust is formed on the
bottom. Transfer the frittata to a 350 degree oven and bake for 12 to 15
minutes, flipping the frittata about mid way through. Test for doneness by
inserting a toothpick in the frittata: if the egg sticks to the toothpick,
the frittata is undercooked.

Transfer to a plate and season to taste with salt and pepper.

Converted by MC_Buster.

Per serving: 1587 Calories (kcal); 112g Total Fat; (63% calories from fat);
80g Protein; 63g Carbohydrate; 1910mg Cholesterol; 1347mg Sodium Food
Exchanges: 3 Grain(Starch); 10 Lean Meat; 1 One half Vegetable; 0 Fruit;
16 One half Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047

Converted by MM_Buster v2.0n.