Mike’s LawFare Kitchen:

TRADITIONAL ITALIAN FRITTATA

Quick!

Put on an apron and make this for Mom for Mother’s Day. Perfect for brunch, lunch or Sunday supper. Or so says Mike Imprevento, my radio co-host and WNIS’s resident epicure.

Mike says: This dish is rumored to be the result of chefs using leftovers to create the ultimate egg dish. It can be infused with whatever you want to use as long as it is in balance.

My favorite serves 2-3 or only one of my obese relatives

INGREDIENTS:

• 6-8 eggs

• Fresh basil chopped – save some for a topping after it is done

• One large or or two small Bell peppers sliced thinly

• ½ large onion sliced thin

• 2 roma tomatoes sliced thinly crosswise

• Fresh mozzarella sliced thin for the topping

• Salt and pepper to taste

DIRECTIONS:

I do not believe in measuring or in anything other than eye level proportion use your judgement that makes it fun.

Combine the eggs ,fresh basil, salt and pepper in a bowl and whisk- if you added a little milk or cream to the eggs it wouldn’t bother me.

In a cast iron skillet or really any shallow skillet saute the bell peppers and onions until soft in olive oil with a pat or two of butter to balance the heat- do not burn and turn frequently. Pour in the egg mixture and let it settle evenly. Turn down the heat and watch it tighten up around the edges while lifting with a fish spatula or any regular small spatula. When the bottom is tight remove from the stove top and top with the sliced roma tomatoes and the mozzarella slices. Place under the broiler until the cheese is melted and it is cooked through. Drizzle with good olive oil and cut like a pie and serve if you wish on Italian bread paired with anything from coffee to Peroni. Breakfast for dinner in style. Buon Appetito!!!!