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Inn on Main Street

Weaverville, North Carolina

Specialty Recipe

Frittatas

The house trademark is frittatas, a sort of open-faced omelet that can feature any of several ingredients. Dan leaves the added goodies out for those who prefer their eggs unadorned.

Ingredients:
2 medium potatoes
1/3 medium onion
1/2 sweet green pepper
2 Tablespoons plus a teaspoon of olive oil
1 medium tomato (preferably a Roma)
1 sprig of fresh rosemary
12 eggs
Butter
Salt and pepper
Parmesan cheese
A variation of vegetables, optional (olives, fresh basil, zucchini, spinach, or Southwestern ingredients)

A half an hour before guests arrive, microwave potatoes for 8 minutes. Meanwhile, chop onion and sweet green pepper and saute in a teaspoon of olive oil. Set aside when they begin to soften. Thinly slice tomato and set aside. Chop rosemary finely and set aside. Chop baked potatoes into half-inch chunks and fry in 2 Tablespoons of olive oil until they start to brown. Meanwhile, whisk a dozen eggs in a bowl and set aside.

As guests arrive and serve themselves coffee and fruit, heat two 9-inch cast iron skillets or four 6-inch skillets on the stove with a pat of butter in each on medium-high heat setting. Divide vegetables evenly into each skillet and sprinkle on rosemary and a pinch of salt and pepper. Pour eggs evenly into each. Top with sliced tomatoes and sprinkle about a tablespoon of grated Parmesan on each. When eggs have firmed everywhere but on top, move pans to the middle rack of the oven and turn on broiler. When Parmesan begins to brown and bubble, check for doneness and serve on trivets that are sure to protect the table. Slice frittatas like pizza, which they will vaguely resemble, and warn guests that those pans stay hot. We leave a potholder and a spatula with each pan.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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