The Chew: Genie Francis
She is Laura on the long-running ABC soap General Hospital, and Genie Francis was in The Chew kitchen. She received a standing ovation after being introduced with a clip of Luke and Laura’s wedding from the 1980s. She helped Mario Batali make a Prosciutto and Potato Frittata recipe.
Francis said she got a gift from Princess Diana in her dressing room on the occasion of the wedding. General Hospital is now celebrating its 50th anniversary. Elizabeth Taylor put a curse on Luke and Laura, according to Francis.
General Hospital still airs every weekday on ABC.
The Chew: Prosciutto and Potato Frittata Recipe
Genie Francis said her children love breakfast for dinner, and Mario Batali explained that making the meal savory is the key to having breakfast at other times of the day.
Mario Batali: Prosciutto and Potato Frittata Ingredients
- 12 Eggs
- 1/3 cup Milk
- 2 Idaho Potatoes, peeled & diced
- 2 cups Broccoli Florets
- 1/3 cup Parmesan
- 1/4 lb Prosciutto
- 1 cup Sun Dried Tomatoes
- 1-2 tbsp Capers
- 2 cloves Garlic
- 1 Jalapeno
- 1 loaf Cornbread
- Salt & Pepper
- Olive Oil
The Chew: Prosciutto and Potato Frittata Directions
- Preheat oven to 350 F.
- Heat a cast iron pan on medium.
- Combine eggs, milk, salt, and pepper.
- Add a few tablespoons of olive oil and saute the potato cubes.
- Season potatoes with salt and pepper, cooking about 10 minutes, until tender.
- Throw in broccoli and cook another few minutes.
- Slice half your prosciutto portion into ribbons and mix in with the eggs and Parmesan.
- Add eggs to cast iron skillet and cook a few minutes, until just starting to scramble.
- Transfer pan to your oven, cooking about 10 minutes until set.
- Remove and let sit for a couple minutes before serving.
- Top the eggs with remaining prosciutto and slice into pie wedges.
- For the bruschetta, preheat your grill to medium high.
- Add boiling water to tomatoes and let sit for five minutes before straining.
- Combine re-hydrated tomatoes with remaining ingredients and pulse in a food processor.
- Add salt, pepper, and olive oil last, adjusting to desired texture of tomatoes.
- Drizzle cornbread slices with olive oil and grill until just marked.
- Spread tomato mixture on bread slices and serve with frittata.