A perfect breakfast dish for a Mother's Day brunch from Il Mulino in New York City. 


  • 3 extra-large eggs, beaten (no more than 10 times)
  • 1 shot mineral water
  • 3 oz. fresh mozzarella, chopped
  • 2 oz. sliced prosciutto
  • 2 oz. boiled potato, sliced thin
  • 1 oz. grated parmigiano cheese
  • White pepper to taste
  • 2 tbsp. olive oil


Step 1

Heat oven to 375 degrees F.

Step 2

Place olive oil in a 10-inch cast iron skillet over medium heat.

Step 3

Meanwhile, whisk together eggs, mineral water, white pepper, mozzarella, prosciutto, potatoes and parmigiano.

Step 4

Add ingredients to the hot skillet and place in the oven.

Step 5

Bake for about 10 minutes (a knife inserted should come out clean) and serve hot.