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

"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)


--
http://www.helpforheroes.org.uk/shop/

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.

"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



--
http://www.helpforheroes.org.uk/shop/

Brooklyn1 wrote:
>
> 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.

Wth kind of potatoes are you using that will shrink down by half?
That doesn't happen in my area. ;-D

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
>>
snippage
>
>Frittata is a favourite here and that sounds delicious!!
>
>Thanks for posting, koko)

You are welcome. Funny, I haven't made may frittatas mostly quiches. I
hope you try it.

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > 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
>>>
> snippage
>>
>>Frittata is a favourite here and that sounds delicious!!
>>
>>Thanks for posting, koko)
>
> You are welcome. Funny, I haven't made may frittatas mostly quiches. I
> hope you try it.
>

Yes, I have saved it. I am afraid the herbs and black pepper will have to
come out but the rest .. yum The lack of those won't spoil anything)

--
http://www.helpforheroes.org.uk/shop/