Ricotta And Roasted Red Pepper Frittata Recipe

Name: Ricotta And Roasted Red Pepper Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
["Arrange a rack in the middle of the oven and heat to 425u00b0F", "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!"]

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup grated pecorino cheese, 2 tablespoons roughly chopped flat leaf parsley, 1 1/2 teaspoons kosher salt, 1 teaspoon chopped fresh oregano, and more.

Yes, Ricotta And Roasted Red Pepper Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta And Roasted Red Pepper Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions