"koko" > wrote in message
...
>
> 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

Frittata is a favourite here and that sounds delicious!!

Thanks for posting, koko)


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