Chef Chuck's Egg and Prosciutto Breakfast Roll

Rotolini di Frittata al Prosciutto e Mozzarella

A wonderful breakfast surprise for your family and friends, fluffy scrambled eggs, with creamy mozzarella and salty prosciutto. A nice presentation for your morning table, serve along with toast, fresh fruit and muffins. Get creative and fill your eggs with your favorite meats and cheeses.

Egg and Prosciutto Breakfast Roll

10 fresh farm eggs

3 tablespoons milk

1/4 cup parmigiana cheese, grated

salt and pepper

1 tablespoon butter

1/3 pound mozzarella, thinly sliced

1/4 pound prosciutto, thinly sliced

salsa or marinara sauce

Scramble eggs with milk, parmigiana cheese, salt and pepper. In a large frying pan on medium to low heat, melt butter add eggs, cook till most of the egg mixture is done. Flip over to finish cooking eggs. On a board cut egg to a square shape. Lay slices of cheese on egg then the prosciutto, gently roll up and place on serving plate. Drizzle salsa or sauce over, slice and serve.

Chef Chuck's Potato Pancakes with Pine Nuts

Frittatine Patate e Pinoli


Potato pancakes can be served as crispy appetizers or a vegetable side dish. Fried to a golden brown, these small pancakes are made with potatoes, sauteed onions, freshly grated parmigiana cheese, organic eggs and buttery pine nuts. A simple vegetarian recipe that you can enjoy making with the whole family.


Potato Pancakes

3 potatoes
1 onion, diced
4 eggs
1 cup parmigiana cheese, grated
4 tablespoons toasted pine nuts
2 tablespoons fresh parsley, chopped
salt and pepper
1 tablespoon butter
olive oil


Boil potatoes till fork tender. Meanwhile brown onions in 2 tablespoons olive oil and 1 tablespoon butter. Toast pine nuts in a small dry frying pan for 5 minutes, stirring occasionally. Drain and mash potatoes, add all other ingredients and let rest for 10 minutes. Heat a frying pan, add a little olive oil and form small pancakes, fry on both sides till golden brown. Makes about a dozen. Serve with a marinara sauce or a hot sauce.

Chef Chuck's Zucchini Frittata

Frittata di Zucchine al Forno

A zucchini frittata, filled with delicate zucchini, fresh eggs, parmigiano cheese, soft ricotta, and basil. A perfect vegetarian frittata to serve as an antipasti or as a vegetable side dish. This recipe can be enjoyed hot or cold.

Zucchini Frittata
4 medium zucchini
2 1/4 cups, sliced thin
3 tablespoons olive oil
salt and pepper
1 onion, chopped fine
6 eggs
1 cup parmigiana cheese, grated
1/4 cup ricotta
2 tablespoons fresh basil, chopped


Wash and dry zucchini, use a mandolin or slice thin, fry in 2 tablespoons of olive oil, season with salt and pepper and cook for about 10 minutes. Remove and heat 1 tablespoon olive oil and fry onions till soft. Line an 8 or 9 inch pan with parchment paper, oil lightly, spread zucchini in pan top with onions. In a bowl whisk eggs, both cheeses, salt and pepper and pour over zucchini. Sprinkle chopped basil on top and grate parmigiana over the frittata. Bake at 400 degrees on bottom rack for 20 - 25 minutes or until top is golden.

Chef Chuck's Vegetable Frittata

Frittata di Verdure

A Frittata is an Italian omelet, mine is thick and fluffy and filled with vegetables, cheese and herbs. Sometimes filled with meats and or pasta. It is partially cooked in a skillet and then broiled in the oven to give it that golden color. A great way to use any vegetables or cheeses that you might have around. This is a wonderful recipe when you have company for breakfast or for next days lunch.

Frittata
12 organic eggs
3 tablespoons heavy cream
2 tablespoons extra virgin olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/2 red bell pepper, chopped
1/2 cup mushrooms, chopped
1/2 onion, chopped
1 cup parmigiano cheese
salt and pepper to taste


In a 12" skillet heat olive oil, saute peppers and onions for about 5 minutes add mushrooms and cook 1 minute. Whisk eggs, salt and pepper and milk together in electric mixer for 1 minute, add to pan. Add 1/2 cup cheese, lift egg edges to allow uncooked egg mixture to cook. When the frittata is almost set, sprinkle with remaining cheese and place in 425 degree oven till golden brown about 4 minutes. Slide knife around edge of pan to release frittata, let rest a few minutes. Cut in wedges.