Frittata

2 small potatoes, cleaned and diced into 1/2 in. approx. cubes

1 small yellow onion sliced

3 or 4 mushrooms sliced

1/4 cup red pepper thinly sliced

a pinch of ground cumin

(options abound, substitute various chopped vegetables such as, asparagus, zucchini, scallions, frozen corn)

small pad of butter

2-4 tablespoons Extra Virgin Olive Oil

crushed rep pepper flakes (optional)

2-3 beaten, free range eggs (local is best)

salt and pepper to taste

fresh picked oregano leaves, bruised

(start an herb garden, if you don’t have one)

thin slices of cheddar or parmigiano,

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Heat 3 tablespoons of Extra Virgin Olive and small pad of butter in Piral Terracotta pan

( I suggest the TE211ROCR-C, shaped sauté pan)

add the diced potatoes and let cook 3-4 minutes till brown on one side.

add mushrooms, onion and red pepper

(any substituted vegys would be added now).

add cumin, sauté for several more minutes adding remainder of olive oil,

add red pepper flakes in desired.

when all vegys have softened and begun to brown add salt and pepper,

stir in beaten eggs evenly. cook several minutes on lower heat.

cover egg mixture with fresh herbs and cheese.

Place under broiler for last 30 seconds, remove, let cool and serve with thin sliced baguette.