Zucchini String Bean Stew Recipe


I just love summer and fresh vegetables. The greatest reason to make this pot of only vegetables in this stew,  is it's great all by itself. However it makes a fabulous topping for pasta, rice and for meat lovers you can add any meat you like.
 I personally eat it just the way it is. It's perfect.

When growing up we had a huge garden in #UticaNewYork, my dad always provided us with fresh vegetables all summer long, this dish reminds me of dad. Miss those days.

Zucchini String Bean Stew Recipe
This is an entirely fresh pot of stew with herbs and vegetables:

Yellow Squash 2 or 3 sliced
Zucchini Squash 2 or 3 sliced
1  8 to 16 ounce package of sliced mushrooms
1 lb freshly cleaned ends off of green beans
2 lbs fresh ripe plum tomatoes pureed in the food processor
1 or 2 of  each : fresh thyme, sprig rosemary, basil, parsley and oregano
2 or more minced cloves fresh garlic
salt, pepper, cayenne pepper to taste
water or wine
olive oil

Optional Suggestions:  potatoes, carrots, peas, corn, celery, spinach leaves, cubed meats of choice : chicken, venison, beef, sausage links, 

In a large saucepan, saute the garlic in 2 tablespoons olive oil for around 1 minute. Add the tomatoes and herbs and simmer on low for around 30 minutes ( if using meat of any kind add to the sauce) After the sauce is simmered, add all the vegetables and herbs. Salt pepper to taste.  Simmer on medium heat until the vegetables are the to your likeness, I like them with a little bite to them around 35 minutes more. If you need more liquid depending on how long you cook the sauce add water or white wine (I use Pinot Grigio)

Note: you can use a slow cooker at the simmer vegetable stage on high for around 6 hours. The vegetables will be soft.

Serving suggestions. Sop up with a great loaf of crusty Italian bread or pour over cooked pasta of choice. Also great over white rice.

Check out my new cookbook " A Taste Of Love" for over 140 Italian recipes from my family. See below for details:



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Healthy Pita Pizza Recipe



You don't have to give up pizza on a diet, no way! When the urge strikes and you are wishing for that pizza, here is one way to give into the craving and  if using all veggies it's only 240 calories. Of course you can make this as fattening as you may like because it's a quick fix for anyone in a hurry to get the family fed and easy. You can make it all vegetarian or you can make it a meat lovers that's not so diet friendly. Guess what else? I make my own pita bread it's so easy! So that's a bonus too! If you prefer a garlic pizza just follow the link for other options below!





Healthy Pita Pizza Recipe

Fresh Spinach washed
Fresh Plum Tomatoes sliced thin
Minced garlic in olive oil
Mushrooms sliced
Shavings of Parmesan Cheese
Fresh basil, rosemary
Dried oregano, granulated garlic, salt, pepper, cayenne to taste
Pita bread click for recipe or use store bought
Oil Spray and flavor you like




What more vegetables?  Add eggplant slices, zucchini slices, onions, peppers, escarole, arugula or any other vegetable you like. 

Optional: You can add whatever toppings you want, if your not a dieter and a meat lover, add pepperoni, crusted meatballs, sausage, slices of mozzarella, provolone, shredded chicken, ham, pineapple, anchovies, shrimp, steak

Place the pita bread on a cookie sheet. Add sliced tomatoes or canned tomato sauce if you prefer. 
Top with options you like from above. Add whatever kind of cheese you like. 

To keep this at 240 calories just make this with the toppings in the photo. Spray with butter flavored oil or olive oil first. Add toppings. Bake at 430 degree hot oven until bubbling and crispy.
Broil the toppings also if you like it dark crispy cheese topped.


  NOTE: For Garlic Pizza just add olive oil, minced garlic, brush with melted butter, salt, pepper, parsley and basil, oregano and fresh rosemary. Top with shredded mozzarella and bake till brown and crispy!

Shrimp Stuffed Pepper Recipe


I am more of a seafood lover so these are perfect for anyone that doesn't eat meat. Pretty much the same recipe that you would make for regular stuffed peppers except using seafood.


Shrimp Stuffed Pepper Recipe

Stuffing:
6 green or red peppers cleaned and seeded and hollowed out leaving a empty cavity

1 cup of quick cooking rice raw
1 cup medium shrimp thawed cut in half (easier to stuff them with but you can use larger ones if you like)
 1/4  teaspoon  granulated garlic powder, cayenne pepper, basil, oregano
 salt and pepper to taste
1 egg slightly beaten
4 tablespoons of grated cheese
1 tablespoon chopped parsley
1 small can of tomato sauce 4 ounce

Sauce:
1 can tomato paste mixed with 1/2 cup water
1/2 cup white wine (extra water for the bottom of pan)
Mix in a bowl, add 2 fresh garlic cloves peeled minced fine
Set aside.

Topping:
1/2 cup italian flavored panko bread crumbs
1 tablespoon pecorino romano grated cheese
3 tablespoons extra virgin olive oil 1/2 teaspoon garlic powder, oregano
dash of cayenne pepper
Mix all above ingredients in a bowl together and set aside
2 cups mozzarella cheese
olive oil

In a large bowl mix, egg, shrimp, 4 ounce can of tomato sauce, herbs,  raw rice, spices and cheese. Mix together well, proceed to then stuff peppers. Place in lightly sprayed baking dish. Top with bread crumb mixture. Drizzle the tops with olive oil.

Pour the tomato paste wine sauce on the bottom of  the baking dish around the peppers not on top. While baking baste the tops with sauce adding more water if it gets too thick. Bake for at least 25 to 35 minutes or until tender. Five minutes before they are done sprinkle with mozzarella, broil until cheese is browned.

Strawberry Sorbet Recipe


When strawberries are in abundance and the heat index is through the roof this satisfies like no other! Make a double batch it won't last long if you have more than two people!

Strawberry Sorbet Recipe

2 lbs hulled strawberries
1/2 cup sugar
1 teaspoon lemon juice
2 teaspoons vanilla extract
1/2 cup water ( I use bottled spring water)

Puree berries until smooth in food processor.  
In a small saucepan bring to a boil, sugar, lemon, vanilla and water until syrup is dissolved around 5 minutes.

Place the strawberries into this mixture to a freezer proof container.
Put this in the freezer for around 2 hours.
Pour the cold mixture into a ice cream maker for around 25 to 30 minutes. Freeze in airtight container will keep up to 1 week if any is left.

Dark Chocolate Bundt Cake Recipe


I love this cake for the simple reason the frosting won't melt when you take it a gathering on a hot day! Sometimes you just need to just have your cake and eat it too~! This cake is moist and the perfect choice when traveling!

Dark  Chocolate Bundt Cake Recipe

2 cups flour
1 cup sour cream
2 sticks of butter
2 cups sugar
2 eggs
1/2 teaspoon salt 
1/2 cup unsweetened cocoa
1 tablespoon vanilla pure extract
1 teaspoon baking soda
1 cup water

Topping:
powdered sugar

 Note: Glaze below recipe if needed.

Preheat oven to 350 degree.
In a small saucepan, add the cocoa, butter and melt together on medium heat. Using a whisk add the water to this mixture and remove from heat.  Cool to luke warm temperature. Then add the sour cream, sugar, eggs and vanilla.  In another bowl combine the flour, salt, baking soda blend together then all at once add to the liquid mixture. Whisk until evenly blended and smooth.

Prepare the bundt pan with lard or butter grease and flour.
Pour into pan and bake until tooth pick comes out clean around 40 minutes.  Cool about 10 minutes before flipping onto a parchment lined plate.  Cool completely before sprinkling with powdered sugar.

Note you can make a glaze instead if not transporting this in the heat or leaving it out all day.

Glaze:

4 ounces bittersweet chocolate chopped or put through food processor
1/3 cup whipping cream
1/4 cup corn syrup
1 teaspoon vanilla

Combine the chocolate, cream, extract and corn syrup in a small saucepan. Melt them all together until this mixture comes to a boil. Cool to room temperature and spoon over cooled cake.






Banana Rum Cruise Cake Recipe



When my husband and I went on our cruise to Puerto Rico and Cozumel we had cake on the ship like this one and it was fabulous. Of course we ended up buying six bottles of this Cruzan Rum. It came in all kinds of flavors including banana. Hopefully you can find banana rum somewhere. This cake also was made with pineapple as well so take your pick.
 

Banana Rum Cruise Cake Recipe


1/3 cup unsalted butter
1 cup firmly packed light brown sugar
 2 1/4 cups mashed ripe banana (about 5 large) you will need three for the bottom and the rest for later or crushed pineapple drained
1/4 cup dark rum
1/2 cup unsalted butter, at room temperature
1/2 cup milk
3 large eggs, room temperature and lightly beaten
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3 Tablespoons banana rum ( Cruzan makes this rum, if you can't find it mix banana schnapps or banana flavoring with 1 teaspoon flavorings and 3 tablespoons white rum.)
1/3 cup dark rum

Whipped Cream
1 cup heavy cream 
1 Tablespoon sugar
2 teaspoons banana rum or banana flavoring

Put 1/3 cup unsalted butter in a 13x9-inch pan; place in a 350 degree oven for 5 minutes until melted.
Remove from oven, and coat sides of pan with cooking spray.
Add brown sugar and stir well.
Spread mixture completely in pan. Take 3 of the mashed  bananas adding the 1/4 cup dark rum mix together. Arrange mashed banana's on brown sugar mixture to cover surface of pan and set aside.
Combine the rest of  the banana's (2 left) and mash add next 4 ingredients in large bowl; beat at medium speed with electric mixer until blended.
In medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add to mashed banana mixture slowly, beating on low speed just until blended.
Pour batter evenly over  bananas in buttery pan.
Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan for 1 minute.
Loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
Drizzle banana rum over cake.
Heat dark rum in a small saucepan just until simmering; carefully ignite with a long match to burn off liqueur.
Once flames die down, spoon rum over cake.

For Banana Whipped Cream, whip heavy cream until peaks form, adding sugar and flavoring while whipping.

Lemon Raspberry Parfait Recipe


Here is a simple recipe for summer guests and family! You can mix it up and use banana pudding, chocolate or any kind you like then layer the parfaits with your choice of cookies and cream Viola, here are the best desserts of summer!

Lemon Raspberry Parfait Recipe

1 package lemon pie filling instant, cooked style or you can use pre made containers in a pinch
1 cups of whipping cream whipped
Lemon slices
Raspberries  Fresh 2 cups as least
Lemon Cooler Cookies or other lemon cookies

Make the pudding and chill (the box type makes around 2 cups pudding). Fold in 1 cup whipped cream to the pudding. 
Pulse around 1 cup berries in a food processor leaving some chunky
Break cookies into small pieces placing in a zip lock bag and hitting with a rolling pin.
Assembly:
In a martini glass, mason jar or any other pretty glass you have start the layering.
First add some pudding, raspberry puree, cookies, a few whole raspberries and repeat until you get to the top. Top with whipped cream a lemon slice and more cookies and whole raspberries.

Pizza Topped Zucchini and Pizza Taco Recipe


Here are some great summer meals that are quick and easy to make. Pizza topped zucchini and pizza filled taco's! Fun to eat. They travel well for picnics and can be made with leftovers.



Here is the filling suggestions:

Loose Italian sausage cooked or crushed meatballs in sauce (if you don't have either, fry some hamburger and use italian seasoning)
1 can pizza sauce
sliced or diced fresh tomato
sliced olives
lettuce leaves
mozzarella cheese
grated cheese
sliced pepperoni
sliced zucchini
chopped bell pepper
chopped mushrooms pieces
chopped onions
tiny shrimp
leftover rotisserie chicken

taco shells corn or flour whatever you like

You can use any pizza toppings you like.

For the Zucchini:

Place sliced zucchini on a cookie sheet. Top with meat of choice from list above, sauce, cheeses. Bake at 400 until zucchini is soft and cheese is brown around 15 minutes. Top with olives chopped tomato and lettuce. Great on the grill to. Just put this on oil sprayed tin foil on the grill.

For the Taco:

Fill with meat of choice top with sauce cheeses. Bake until cheese melts add additional toppings and more sauce if desired from the list above.




Easiest Strawberry Lemonade Recipe


A refreshing homemade drink and perfect for summer heat to quench your thirst.

Easiest Strawberry Lemonade Recipe

8 extra large strawberries cut in halves
2 tablespoons sugar
7 cups water divided
2 cups freshly squeezed lemon juice
1 cup sugar

Add the strawberries, 2 tablespoons sugar and 1  cup water to a food processor or blender. Pulse until smooth.
Pour the strawberry juice into a large pitcher, add the rest of the ingredients stir and chill. Serve with ice and in mason jars.

Cannoli and Berry Stuffed French Toast Recipe



This is a really gourmet style breakfast. Cannoli French toast is decadent and will have everyone asking you for the recipe


Buon Appetito!
Cannoli and Berry Stuffed French Toast Recipe

1 loaf of thick baguette or thick bread
1-8 ounce container ricotta cheese
3/4 cup powdered sugar
2 teaspoons Marsala wine
1-6 ounce bag chocolate morsels
2 eggs
1/2 cup whole milk
1 teaspoon cocoa powder
1 teaspoon powdered sugar
1/2 teaspoon cinnamon
4 to 5 tablespoons of olive oil or 4 teaspoons of  unsalted butter mixed with 2 tablespoons of olive oil
1 can of Triple berry pie filling or use Boysenberries, Raspberries and Blackberries packed in heavy syrup mixed together and drained
Marsala wine
 1/2 cup Melted Dark Chocolate (I used the microwave for 30 seconds using a good grade candy bar)

First prepare the bread:



Cut your bread every inch but not all the way through leaving a pocket to fill in between both slices. 

 In a medium size bowl, combine the ricotta, sugar and vanilla in a bowl until well combined. Then fold in the chocolate chips. Using around a tablespoon stuff each pocket on the slice of bread, place on a cookie sheet and place in the refrigerator while making the topping, around 1/2 hour.

Combine in a small bowl cocoa powder, powdered sugar and cinnamon. In a medium size mixing bowl, add the cocoa sugar mix to the milk, two eggs, Marsala and whisk together well or put in a blender this should look like a  very light milk chocolate milk in color and very smooth. Take out the bread. Coat each side of the stuffed bread slices in the chocolate coating milk mixture. Heat griddle or fry pan adding (I use only the oil) olive oil or butter. Cook on each side for no more than 3 minutes or until golden brown.

On a plate drizzle some melted chocolate over the bottom with fork tines. Place the cannoli toast on the plate then pour the berries over the Italian cannoli toast.

Escarole and Capicola Breakfast Pie Recipe





If you want to serve something special for breakfast or brunch you found a great pie that will wow your guests. This Italian style pie is bursting with flavors and often made in my hometown Utica New York also often referred to as "Little Italy". If you haven't visited Utica you need to just for the food itself you won't stop eating I promised you. The bakeries and pizza along with fish frys are fabulous but don't take my word for it go see for yourself!

Escarole and Capicola Breakfast Pie Recipe
1/2 pound thinly sliced capicola, prosciutto other meat you like cooked 
4 eggs 
1 1/2 cups milk, half and half or heavy cream
6 slices of provolone or mozzarella cheese
1 or 2 cups of fresh finely chopped escarole boiled
1/2 teaspoon minced garlic
1 sliced plum tomato
3 strips of roasted pepper
3 fresh basil leaves
salt and pepper to taste
1 deep dish pie shell uncooked store bought or homemade click here
2 tablespoons grated cheese

Optional additions: sliced peppers, artichoke hearts, mushroom slices, eggplant, zucchini 

In a bowl mix the eggs, milk, grating cheese,  spices and set aside. Place the fresh drained and boiled escarole on the bottom pressing them down and any other optional items listed above. Add the cheese on top then the meat. Pour the egg mixture over the top. You can add more garlic and sprinkle more grated cheese on top.  Bake on 350 degree hot oven until browned on top and the middle doesn't shake anymore. Around 45 to 55 minutes.

Other Utica Recipes below click the links:

Chicken Riggie Fest
Upstate NY Greens
Tomato Pie Upstate NY Style
Italian Lemon Ice
Watermelon Sorbet with Rum 
Pizza Fritte Feast Fried Dough
Pusties
Italian Gravy or Sauce the big debate
Feast Upstate NY Style Sausage and Peppers Sandwich
Upstate NY Apple Pie
Pizza Dough
Cafe Almond Paste Cookie
Cannoli Stuffed French Toast
Zeppole St Joseph's Day
Cannoli Homemade
Sicilian Style Pizza
Restaurant in New Hartford NY Dont go!
Upstate ROME New York Great Food Dining 
Meatballs Melted Provolone and Roasted Pepper Sandwich
Italian Rainbow Cookies
Italian Cream Cake
No bake 4th of July Pie
Upstate New York Utica/Rome Greens Video
Pusties with Coconut Cream Filling a knockoff from the Florentine
Mushroom Stew
Cucumber Tomato Salad
Escargot with wine, butter and cheese
Sugar Molds for Cake Decorations and Cupcakes
Creamy Parmesan Dressing
Thousand Island Dressing
St Patricks Day Recipes
Grilled Reuben Hotdogs
Guinness Scallop Potatoes
Pesto Hoagie Semi homemade pizza
New York Style Bagels
String Bean Beef Stew
Lamb Stew
Sausage Sliders
Cannoli Ice cream
Venison Stew
Copycat O'scugnizzo Pizza
Italian Stuffed Meatloaf

Grandma's Italian Style Green Beans
Mom's Italian Style Parmesan Wedges
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Fried Hearts of Palm
Butter Spreads
Grilled Eggplant
Italian Style Broccoli
Broccoli Rabe
Fried Zucchini
Peppers
Potato Croquettes
Artichokes
Stuffed Peppers

Loaded Boiled Potato Recipe



Yes boiled potatoes gone wild! Check out the quick and easy way to make a boiled potato into a scrumptious spud! Perfect quick side dish for any meal!


Loaded Boiled Potato Recipe

Potatoes
Shredded sharp cheddar
Bacon crumbled
Salt Pepper to taste
Sour Cream 
Butter

Boil as many cut up potatoes you need for your size family, drain and place in a bowl. Add a few tablespoons butter.  Sprinkle with  bacon, toss with shredded cheddar. salt and pepper to taste. Top with sour cream and serve.

Lamb Stew Recipe


Lamb stew is one of my favorites. I love all the vegetables, taste of the lamb in this stew infused with great herbs and spices. This can be made on top of stove then added to a slow cooker on low. Slow cooking is the key to this lamb melting in your mouth. A great way to enjoy all fresh vegetables during the summer months.

Lamb Top Of Stove Stew Recipe

3 pounds lamb shoulder chops cut off the bone
carrots 1 cup or more fingerling style
1 tablespoon oil
celery 2 stalks cut up
red potatoes cubed 3 or 4
peppers sliced 2 bell or hot peppers
onions chopped 1 
1/2 cup red wine
halved grape tomatoes 1 cup
green beans 2 cups fresh, frozen or canned and rinsed
2/1/2 cups chicken stock
1 rosemary sprig
3 tablespoons butter
3 tablespoons flour
salt pepper to taste
water



In a large stock pot, add the lamb meat with oil season with salt pepper to taste( I also like cayenne pepper for a little heat, just a pinch). Add the onion, flour, salt and butter. Stir for 1 minute. Add the chicken stock, wine and rosemary. Cook until it thickens around 4 minutes.

Add all the vegetables, then cover with water just to cover the meat.
Cook on low for 2 hours until tender. Can be cooked and transferred to a slow cooker also for 6 to 8 hours on low.

Baked Eggplant Roasted Peppers Slider Recipe


Baked all on a cookie sheet, the eggplant, peppers and garlic bread
totally the best sandwich I ever made!



Baked Eggplant Roasted Peppers Slider Recipe

Eggplant slices
Red Peppers sliced
Mozzarella slices
Breadcrumbs
Sliders buns
Olive oil
Garlic cloves sliced
Grated Cheese long shredded
Freshly Cracked black pepper and ground sea salt
Egg whites beaten
Dried oregano

Dip the eggplant in egg whites then into Italian flavored bread crumbs with added grated cheese. Place all dipped eggplant on a parchment lined cookie sheet drizzle with a little olive oil. Slice up the red peppers and place those also on the cookie sheet drizzle with olive oil and salt and freshly cracked pepper. Bake on hot preheated oven of 425 degrees until eggplant is browned and peppers are cooked.
Remove from oven. Drizzle peppers with a little more olive oil. 
Brush the slider bun with olive oil and place slices of garlic on each one, broil to light brown.
Add an eggplant slice, sliced of mozzarella, roasted pepper, sprinkle with grated cheese, dried and basil, as shown in the photo. Add more salt and pepper if you like on the top.



Baked Vegetable Seafood Recipe



I love fresh seafood. Chilean Sea Bass is my favorite when I can find it, otherwise Haddock is my second  choice.


Baked Vegetable Seafood Recipe

4 pieces of White fish (Cod, Haddock, Sea Bass or other mild filets)
Italian flavored bread crumbs
1/4 cup white wine (Chablis preferred)
1 thinly sliced zucchini
Bell Peppers sliced
1/2 cup sliced halved grape tomatoes
2 teaspoons minced garlic in olive oil
Optional: cayenne pepper
Grated Parmesan cheese
salt and pepper to taste
freshly chopped parsley, basil around 1 teaspoon each
olive oil
2 tablespoons melted butter
cooking oil spray

In a large sprayed baking pan, place filet's on the bottom of the baking dish. Top with zucchini slices, sliced tomatoes, peppers minced garlic, herbs, salt pepper to taste and cayenne pepper if using.
 Sprinkle with a generous amount of Italian flavored bread crumbs and grating cheese to taste we load it on!
Carefully pour wine around the bottom of the pan not touch the toppings. Drizzle with a little olive oil and melted with butter and more cheese if you like.
Bake on 350 degrees,  hot oven until the tops are browned around 35 to 45 minutes.

Zucchini Pecan Chocolate Chip Muffin Recipe



Bursting with great flavors, these zucchini muffins will be your go to recipe in the summer months. These freeze so well you can take them out and keep summer alive by serving these all year long. One batch makes at least 30 muffins.  If you aren't a chocolate chip lover, try raisins, craisins or any other dried fruits.



Zucchini Pecan Chocolate Chip Muffin Recipe

3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup pecans halves coarsely chopped or other nuts you like
1 cup chocolate chips or substitute dried fruits

DIRECTIONS:

 In a large bowl or heavy mixer (such as Kitchen Aid), combine the first seven ingredients. In another bowl, beat eggs, add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the chocolate chips and pecans.



Pour into two heavily greased and floured cupcake tins (they freeze well also)  Bake at 350 degrees  for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.



some more zucchini recipes to try!

Zucchini Dessert Squares
Zucchini tater fritters
Chicken Zucchini and Rice
Healthy Zucchini Medley
Grilled Tomato and Mushroom Zucchini Medley
Baked Zucchini Fries
Zucchini Appetizer
Zucchini Appetizer Quick Bread
Stuffed Zucchini Italian Style

Potatoes and Eggs Dad's Favorite


There is really nothing to this recipe. As long as you have potatoes, eggs on hand this old time Favorite was made even for dinner when I was growing up. One of Dad's specialities. I always make this for Father's Day in his memory.

Potatoes and Eggs Dad's Favorite

4 eggs beaten with three tablespoons of  milk or water

1/4 cup of canola or more to cover the bottom of a small fry pan to fry potatoes in
( you also can use canola and olive oil mixed)

2 extra large potatoes peeled and diced into squares

1/2 cup whole milk mozzarella cheese sliced shredded

Salt and pepper to taste

In a medium size frying pan cover bottom of pan with around 4 tablespoons cooking oil of choice, heat oil. Fry potatoes until light brown in color. Remove drain on paper towels. Add 2 tablespoons butter  into the hot pan (unless there is still oil left)  drain anything first if there is more than a few tablespoons left. Add the beaten eggs into the hot pan cooking one side. Add potatoes back on top and cook until that bottom is steady enough to flip over. Flip. Cook until the bottom of the eggs are set and light brown. Sprinkle with mozzarella shut off the cooking surface and let set until cheese melt. Salt and pepper to taste.

 You can serve with cooked bacon on the side, sausage or ham. 
 Italian toast is a must.