On Fri, 10 Jun 2016 08:56:54 +0100, "Ophelia" >
wrote:

>
>
>"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)

I cook fritattas very often, at least once a week. That one should be
very good only I think it needs some garlic... I'd also mix some of
Penzy's Italian herb blend in with the eggs and let it sit a bit to
rehydrate. With all that cheese I wouldn't add any salt. I've found
dicing the vegetables rather than strips make it easier to slice for
serving. I cook mine completely on the stove top, when well set I
slice it into quarters with the spatula, quarters are easy to flip for
browning the other side. I use a 12" SS pan and usually use a dozen
eggs, sometimes a couple more when they are all that's left in another
carton (I have a thing against lonesome eggs), a dozen eggs makes four
servings. I like to begin by slowly frying the 1/2" diced potatoes
until browned and crispy, takes about an hour and I use 2-3 large
potatoes, they will shrink down by half. I find it unnecessary to
roast and peel bell peppers when sauted to cook in an omelet. I like
left over fritatta cold the next day.