Ricotta and Roasted Red Pepper Frittata

Made This Recipe? Add Your Photo

Total Time
55mins
Prep
20 mins
Cook
35 mins

"Calabrians sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent and the freedom to eat meat again, according to Rosetta Costantino, the author's friend." This looks so very pretty and is not that hard to make! Would be awesome with some turkey bacon, a fresh fruit salad of melons, berries & kiwi fruit, some sort of muffin and if so inclined a Bloody Mary! Saveur Magazine - Issue #113

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Arrange a rack in the middle of the oven and heat to 425°F
  2. In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside.
  3. Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
  4. Remove skillet from heat.
  5. Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly.
  6. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
  7. Bake until lightly browned and the center is set, about 15 minutes.
  8. Run a rubber spatula around the edges of the frittata to loosen it.
  9. Slide the frittata onto a serving plate; season with more black pepper, if you like.
  10. Enjoy!