Once I started frying things up I realized I couldn't recall what spices Mom used. So I started winging it, figuring on textures and flavor combos. Mainly went with a general Italian blend (rosemary, thyme, oregano, basil, chopped garlic) with some added paprika and a dash of white and red pepper, and sauteed the whole thing in reduced butter and red wine instead of vegetable oil. Sprinkled the top with fresh black pepper and shredded parmesan.
No offense to my Mom's original dish, but NOM NOM NOM NOM NOM. Think we're keeping this one as a staple recipe.