Frittata is a fancy name for Italian baked eggs. And it’s really fun to say. Free-ta-ta. Especially if you repeat it fast and put ricotta before it. Ricotta Frittata. Try saying it ten times fast. I double dog dare you.
Very seldom are frittatas made of plain old eggs being they’re the perfect vehicle for loading up with good things, sometimes breakfast ingredients like sausage or bacon but often times not.
Like this one that’s more suited for brunch, lunch or dinner with it’s ricotta cheese, roasted red peppers, onions, and potatoes gently seasoned with parsley, oregano and a touch of red pepper flakes for a little kick.
The only thing that could make it better is that sausage or bacon I talked about earlier. Or maybe even leftover meatballs. I would totally go there.
One thing I love about them is they’re kind of like a salad, meaning you can throw whatever you have on hand into them. You don’t even need a plan. Clean out the veggie drawer, throw in leftover, cooked meat and those little odds and ends of cheese you have hanging around.
Call it weeknight dinner saved.
Hopefully, with leftovers for lunch the next day.
- 3 tablespoons olive oil
- 1 small potato, peeled and sliced into 1/8-inch rounds then cut in half
- 1 small yellow onion, diced
- salt and pepper
- 8 eggs
- 1/4 cup half & half
- ½ cup grated Parmesan
- 1 heaping tablespoon chopped fresh parsley
- 1/4 teaspoon dried oregano
- a pinch of red pepper flakes, optional
- 1 roasted red pepper, thickly sliced
- ¾ cup ricotta cheese
Preheat oven to 400 degrees F.
Heat the oil in a 8-inch cast iron skillet or nonstick ovenproof skillet over medium heat. Cook the potatoes and onions, seasoned with 1/2 teaspoon salt and 1/8 teaspoon black pepper, until fork-tender and lightly browned, stirring occasionally.
Meanwhile, whisk together the eggs, half & half, parmesan, parsley, ½ teaspoon salt, 1/8 teaspoon black pepper and the oregano plus a pinch of red pepper flakes if you like. Set it aside.
Once the potatoes are tender remove the skillet from the heat. Pour in the egg mixture and arrange the potatoes and onions so they are evenly dispersed.
Place the peppers evenly over the top, sprinkle with the remaining 1/4 cup Parmesan and then dollop with the ricotta in six spoon fulls.
Bake until lightly browned and the center is set, 16 - 20 minutes. To serve run a rubber spatula around the edges to loosen it and slide it onto a plate or leave it right in the pan and cut into wedges.
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