I had some cheese that needed to be used since I've started Whole30 so
I made a fritatta for our Wed. morning Bible study fellowship.
Everyone loved it.

Here's the step by step
http://www.kokoscornerblog.com/mycor...-frittata.html
or
http://tinyurl.com/zvlcdoc

In the meantime here's the recipe

Ricotta and Roasted Pepper Frittata

½ cup freshly grated Pecorino Romano
2 tbsp. roughly chopped flat-leaf parsley
1½ tsp. kosher salt
1 tsp. chopped fresh oregano
8 eggs, beaten Freshly ground black pepper, to taste
3 tbsp. extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 small new potato, peeled and sliced into 1/8-inch rounds
1 medium red bell pepper, roasted, peeled, and cut into ¼ -inch strips
¾ cup ricotta cheese

1. Arrange a rack in the middle of the oven and heat oven to 425°F.
In a large bowl, whisk together ¼ cup of the Pecorino, the parsley, ½
tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.
2. Heat the oil in a 10-inch nonstick ovenproof skillet over
medium-high heat. Add the remaining salt and the onions and potatoes
and cook, stirring occasionally, until lightly browned and soft, about
20 minutes.
3. Remove the skillet from the heat. Add the egg mixture to the
skillet and stir to distribute the onions 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 the frittata is lightly browned on top and the center is
set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it,
then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and
serve.
Serves 4–6

Main-course frittatas like this one are popular in the southern
Italian region of Calabria, where traditional sheep farming is an
enduring way of life and freshly made sheep’s milk ricotta is an
everyday pleasure.
Calabrians sometimes add sliced cured sausage to this ricotta frittata
on Easter, to celebrate the end of the Lenten fast.

The editors of Saveur Magazine; Oseland, James. Saveur: The New
Comfort Food:
Home Cooking from Around the World (Kindle Locations 1056-1073).
Chronicle Books LLC. Kindle Edition.

enjoy
koko

--

Food is our common ground, a universal experience
James Beard