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From the SCCC Kitchen

Anna Frittata a hearty breakfast

“What I love about this is you get starch, you have potatoes on the bottom and you have your egg,” chef Robert L. Payne II says of Anna Frittata. “On the flip side, you have your vegetables in there.”
Photographer: Marc Schultz
“What I love about this is you get starch, you have potatoes on the bottom and you have your egg,” chef Robert L. Payne II says of Anna Frittata. “On the flip side, you have your vegetables in there.”
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“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, technical specialist Robert L. Payne II (chef at his family’s The Bears’ Steakhouse in Duanesburg) continues a four-part series on breakfast favorites. On the menu — Anna Frittata. Anna is not an omelet. Anna is not a quiche. When Robert L. Payne II makes his Anna Frittata — an egg-based dish that includes meats, cheeses and vegetables and bakes in ...

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