Mazza has been cooking classic Italian fare for over 35 years. He is currently the Executive Chef of Il Mulino in New York City. Read more on about Michele Mazza.
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
Heat oven to 375 degrees F.
Place olive oil in a 10-inch cast iron skillet over medium heat.
Meanwhile, whisk together eggs, mineral water, white pepper, mozzarella, prosciutto, potatoes and parmigiano.
Add ingredients to the hot skillet and place in the oven.
Bake for about 10 minutes (a knife inserted should come out clean) and serve hot.