Ultimate Italian Frittata Recipe

On a small baking sheet, cut the potatoes into thin vertical segments.

Drizzle 2 tablespoons olive oil over potatoes and season with 1 tablespoon salt and 1 tablespoon pepper.

Next, add 1 tablespoon freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.

Place into a 425 dinner F oven for approximately 35 to 40 minutes.

Chop the red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.

Remove the stem of the portobello mushroom — cut the mushroom into long, vertical, 1-inch slices— then cut those long slices into horizontal halves.

Remove your potatoes out of the oven and allow them to cool for approximately 10 to 15 minutes.

In a large frying pan, heat 2 ½ tablespoon olive oil and a pat of salted butter.

While your potatoes cool, sauté onions, peppers, and mushrooms until cooked down and tender. Season with salt and pepper.

Once the onions, peppers, and mushrooms are cooked down, add the roasted potatoes into the pan, with another teaspoon of olive oil.

Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.

In a large bowl, beat your eggs with a whisk and gradually add in the half-and-half, salt, pepper, adobo and parmesan cheese.

Once well-beaten, pour the eggs into the frying pan and allow them to cover the entire circumference of the frying pan.

Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.

Cook on a medium-low flame for 12 to 15 minutes.

Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8 to 10 minutes until the entire frittata becomes cohesive and the top becomes golden brown.

Let cool slightly, slice and serve.

Enjoy!