Calabrians in Italy sometimes add sliced cured sausage to this popular frittata during the Easter season. Traditionally served traditionally for the evening meal, it can be eaten at any time of the day. The meal is often served with roasted potatoes, steamed local vegetables, and finished off with a fresh salad (Italians generally eat their salad near the end of the meal.). And, no, you do not top it with ketchup!
Ricotta and Roasted Red Pepper Frittata (Serves 4 to 6)
½ cup grated pecorino or romano cheese
2 tbsp. roughly chopped flat-leaf parsley leaves
1 ½ 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 potato, peeled and diced
1 red bell pepper, roasted, peeled, and cut into ¼” strips
¾ cup ricotta
- Arrange a rack in the middle of the oven and heat to 425°. In a large bowl, whisk together ¼ cup of the pecorino, parsley, ½ tsp. of the salt, oregano and eggs, and season with black pepper. Set egg mixture aside.
- Heat the oil in a 10″ nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions and potatoes, and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
- Remove skillet from 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 lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate (or, more traditionally, serve the pan straight on to the table). Season with more black pepper, if you like.