By Carol McManus
On a charming side street in Edgartown on Martha’s Vineyard, Carol McManus and her family work round the clock at the Espresso Love Cafe to please visitors (like Bill Clinton and other big fish) and year-round islanders with creatively prepared breakfast and lunch fare. Table Talk is stuffed with 80 tried and true Espresso Love recipes starring fresh seafood and locally grown farmers market fare.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 big potatoes, sliced
- 1 medium onion, chopped
- ¼ pound mushrooms, sliced
- 1 red bell pepper, chopped
- Salt and pepper to taste
- ½ teaspoon oregano or marjoram
- ½ teaspoon crushed, dried red pepper
- 6 large eggs
- ¼ cup milk
- 2 sliced tomatoes
- 12 pitted black olives
- 2 scallions, diced
- ¼ pound cheddar or Swiss cheese, grated
- Big helping of Parmesan cheese
Preheat the oven to 325°. Melt butter and oil in a nonstick frying pan over moderate heat. Toss in the sliced potatoes and cook about 10 minutes; they should be crispy. Shake the pan every few minutes so the potatoes don’t stick. Add onions, mushrooms, and red pepper. When the onion begins to go clear, season with salt, pepper, oregano (or marjoram) and the crushed, dried red pepper.
In a bowl, beat the eggs with milk and pour on top of the ingredients in the pan. Shut off the heat. Decorate with sliced tomatoes, olives, and scallions on top of the eggs; top with grated cheese and Parmesan. Place into the oven for 15-20 minutes, just until set (the middle should be firm when you shake the pan). Let it set for a few minutes, then cut the frittata into wedges and serve. Serves four.