Ricotta and Roasted Pepper Frittata
Beth
ingredients
- 1/2 cup grated pecorino
- 2 TBLS. chopped parsley
- 1/2 tsp. salt
- 1 tsp. chopped oregano
- 8 eggs, beaten
- 3 TBLS. EVOO
- 1 tsp. salt
- 1 large onion, halved and thinly sliced
- 1 small waxy potato
- 1 red bell pepper, roasted, peeled and cut into strips (I used canned)
- 3/4 cup ricotta
directions
- 1
1. Arrange rack in the middle of the oven and heat to 425 degrees. In a large bowl whisk the cheese through eggs together.
- 2
2. Heat the oil on a 10 inch skillet over medium-high heat. Add the salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
- 3
3. Remove skillet from heat. Add egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes. Run a spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with pepper.
Source: Beth
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