Ricotta and Roasted Pepper Frittata Print Email

(Frittata con Ricotta e Peperoni)

1/2 cup grated pecorino
2 TBS roughly chopped flat-leaf parsley leaves
1.5 tsp. kosher salt
1 tsp. chopped fresh oregano
8 eggs, beaten
Freshly ground black pepper, to taste
3 TBS extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 small waxy potato, peeled and sliced into 1?8" rounds
1 red bell pepper, roasted, peeled, and cut into 1/4" strips
3/4 cup premium ricotta

Arrange a rack in the middle of the oven and heat to 425. In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 tsp. of the salt, oregano, and eggs and season with black pepper. 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 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.

This article was first published in Saveur in Issue #113

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