My grandparents, Marge and Dom, loved family. It’s rare to find two great cooks in a family, but they both loved to cook. In their house there was a large brown table in the middle of their kitchen, it was the heart of the home. It was so big you could barely get around it, but that is where the most interesting of conversations took place. We didn’t care if we could barely fit between the wall and the table, especially if Pop was cooking. Their door was always open and you could count on a plethora of great tasting food, friends and family coming to visit nonstop. My grandmother’s specialty was a simple sandwich piled high with the best cold cuts, a cup of coffee, and a good laugh. She grew up in a little place called “Butternut Center” off of Route 8 in Upstate New York. How cute is that? She was the “country girl” in the family and where I guess I get my love for country music. When she married my Italian grandfather, he brought her to Utica, New York, where she would one day own Marge’s Diner. She never lost her love for simple delicious short order dishes. One of my grandmother’s favorite things to say was “That’s a hot one”, out of the corner of her mouth, meaning she either couldn’t believe what someone was saying or she couldn’t find something. I’ve coined the phrase, but she said it best! One of their quick specialties was a very simple egg dish I like to call “Pop’s Uovo’s” (Italian for Eggs.) This is my version of Pop’s dish. Hope I make him proud.
½ pound of Potatoes
1 sweet onion
5 Stalks celery
2 or 3 Sweet Green and Red Peppers
1/4 cup of non fat milk
Cracked Black Pepper
2 or 3 sprigs of Fresh Basil
Sprinkle of Paprika
Heat ½ cup of olive oil on low heat in a large frying pan.
Dice potatoes, onions, celery and peppers and add to frying pan. Salt and pepper well and turn heat up to medium. Fry until potatoes, celery, peppers and onions are soft.
Crack 4 eggs in a bowl and whip eggs and milk until frothy. Pour the egg mixture over the soft potatoes, peppers and onions until egg cooks well into the batch. Let the egg settle into the mix by turning heat to low. Top with a few sprigs of basil and some papricka for garnish!