"Brooklyn1" > wrote in message
...
> 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.

All good stuff Thanks, Sheldon



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