Ricotta and Roasted Red Pepper Frittata
Ready In: 55 mins
Serves: 4-6
Ingredients
- 1⁄2 cup grated pecorino cheese
- 2 tablespoons roughly chopped flat leaf parsley
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon chopped fresh oregano
- 8 eggs, beaten
- fresh ground black pepper, to taste
- 2 pinches crushed red pepper flakes (optional)
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 3 fresh scallions, chopped fine
- 2 fingerling potatoes, peeled and sliced into 1/8-inch rounds
- 1 red bell pepper, roasted, peeled, and cut into1/4-inch strips (don't used the bottled kind, the integrity of the dish will be ruined, they are too runny!)
- 1 cup homemade ricotta cheese (we used Publix brand) or 1 cup store-bought ricotta cheese (we used Publix brand)
Directions
- Arrange a rack in the middle of the oven and heat to 425°F
- 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.
- 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.
- Remove skillet from heat.
- Add the egg mixture to the skillet and stir to distribute the onions & scallions 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 rubber spatula around the edges of the frittata to loosen it.
- Slide the frittata onto a serving plate; season with more black pepper, if you like.
- Enjoy!
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