A frittata is an easy way of making an omelet but sending it to the next level. It is wonderful for lunch or a light dinner served with a side salad. You could even serve this on the side of a nice french onion or tomato soup. Try it and let us know what you think. The possibilities are endless!
** NOTE: Must use a nonstick ovenproof skillet
** To keep your nonstick pan in excellent condition and not to ruin the nonstick surface do not use a spray (Pam) for any reason. You can use olive oil in the pan but no spray of any kind. This deteriorates the nonstick surface and it will never be the same after a few uses.
- 1/2 cup grated Pecorino
- 2 tbsp. roughly chopped flat-leaf parsley leaves or fresh basil sliced into strips
- 1 tsp. salt
- 1 tsp. chopped fresh oregano
- 8 eggs beaten
- Freshly ground black pepper to taste
- 1 tbsp. extra-virgin olive oil
- 1 small onion thinly sliced (I like shallots)
- 1 small potato peeled and sliced into 1/8” rounds
- 1 red bell pepper sliced into thin strips or can use a jar of roasted red peppers
- 3/4 cup homemade or store-bought 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 (or basil), 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 (make sure your handle is oven proof) Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until just lightly browned and soft, about 20 minutes.
- Remove skillet from heat. Add the egg mixture to the skillet and stir in to distribute the onions and potatoes evenly with the eggs.
- 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 set, about 15 minutes. You can check with a toothpick.
- Remove from oven and run a rubber spatula around the edges of the frittata to loosen it. Let it cool slightly and then slide the frittata onto a serving plate.
- Sprinkle with fresh basil if desired
- Slice into wedges and serve.
- pitted black olives
- bacon or pancetta
- spinach (fresh or frozen that is defrosted and squeezed from all liquid) (I like this ingredient added when you add in the eggs)
- arugula (I like this ingredient added on top, just one minute before removing from oven)
- vine ripe tomatoes, cored and thinly sliced (I liked these placed on the top right before you put it in the oven)
Share this recipe with a friend and let us know what were
the ingredients in your frittata!
Editors Note: This recipe first was published on October 1, 2015, on this blog. We are reposting to give it another share as it is so easy and delicious.