2tbsp.roughly chopped flat-leaf parsley leaves or fresh basil sliced into strips
1tsp.chopped fresh oregano
Freshly ground black pepperto taste
1tbsp.extra-virgin olive oil
1small onionthinly sliced (I like shallots)
1small potatopeeled and sliced into 1/8” rounds
1red bell pepper sliced into thin strips or can use a jar of roasted red peppers
3/4cuphomemade 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.
Suggested ingredients to completely change your frittata:
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)
Truly, this list is endless. Use whatever you have in your pantry and refrigerator that you want to get rid of. I have even put in a little pasta I had left over!