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FRITTATA CAPRESSE 
4 lg. eggs
4 oz. Mozzarella cheese, cut into sm. pieces
1/2 c. Parmesan cheese
1/2 c. olive oil
2 lg. green peppers, cut into sm. pieces
1 lg. Spanish onion, chopped
2 med. reg. potatoes, diced
Salt to taste
1/2 tsp. black pepper
1/2 lb. capicollo, sliced and cut into sm. pieces

Beat eggs in a small bowl; add Mozzarella and Parmesan cheese. Mix well. Set aside.

Use a 12 inch skillet. Place in olive oil, peppers, onion, potatoes, salt, and pepper. On medium heat, cook 15 minutes, stirring often. When potatoes are tender add capicollo and cook a few minutes. Add the egg mixture pouring it evenly in the pan. When eggs start getting hard, place a flat dish over the eggs. Pick up the pan and bring it over to the sink. Place hand on dish and press tightly. Turn the pan upside down and let the eggs come onto the plate. Then return to pan (uncooked side down) and cook a few minutes. Remove and serve. Makes 4-6 servings.

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