Frittata with Ricotta Cheese and Roasted Peppers (Frittata con Ricotta e Peperoni)

Name: Frittata with Ricotta Cheese and Roasted Peppers (Frittata con Ricotta e Peperoni)
Ingredients: 1 ⁄ 2 cup grated pecorino; 2 tbsp. roughly chopped flat-leaf parsley leaves; 1 1 ⁄ 2 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 waxy potato, peeled and sliced into 1/8" rounds; 1 red bell pepper, roasted, peeled, and cut into 1/4" strips; 3 ⁄ 4 cup homemade or store-bought ricotta

www.saveur.com

This comforting frittata is studded with sweet peppers, and swaths of creamy cheese; for more heft, add sliced, cured sausage as the Calabrians do on Easter.

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Ingredients

1⁄2 cup grated pecorino
2 tbsp. roughly chopped flat-leaf parsley leaves
1 1⁄2 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 waxy potato, peeled and sliced into 1/8" rounds
1 red bell pepper, roasted, peeled, and cut into 1/4" strips
3⁄4 cup <a href="https://www.saveur.com/gallery/How-To-Make-Homemade-Ricotta/">homemade</a> or store-bought ricotta