Recipe of the Week: Ricotta and Roasted Pepper Frittata

This week's recipe comes from Working Mother magazine, a great resource for time-saving tips and fast and easy recipes.

So what is a frittata? It's an Italian omelet. It sounds fancy, but it's so simple to prepare and works great as a dinner dish. Even better, it keeps and reheats well if you have leftovers.Once you have this recipe down pat, you can experiment with different vegetables and cheeses.


1/2 cup freshly grated pecorino Romano cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano or 1/3 teaspoon dried oregano
8 large eggs, beaten
freshly ground black pepper
3 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 small new potato, peeled and sliced into 1/8-inch rounds
1 medium red bell pepper, roasted, peeled, and cut into 1/4-inch strips
3/4 cup ricotta cheese

How to Make It

1. Preheat the oven to 425 F. In a large bowl, whisk 1/4 cup of the pecorino, the parsley, 1/2 teaspoon of the salt, the oregano, and eggs; season with black pepper and set aside.

2. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add onions, potatoes, and remaining salt. Cook, stirring occasionally, until soft, 15 to 20 minutes.

3. Remove skillet from heat. Pour in the egg mixture and stir to distribute onions and potatoes. Scatter peppers over top, spoon ricotta over mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until frittata is lightly browned on top and center is set, about 15 minutes. Loosen edges with spatula and slide onto serving plate. Season with more pepper if desired.

Serves 4 to 6.

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