Ricotta and Roasted Red Pepper Frittata

May 10, 2023May 10, 20230 0
Ricotta and Roasted Red Pepper Frittata
in Breakfast/Brunch

Prep

30 min

Cook

35 min

Ready In

1 hr 5 min

Level

Difficulty: Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup grated pecorino cheese
2 tablespoons roughly chopped flat leaf parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano
8 eggs , beaten
fresh ground black pepper , to taste
2 pinches crushed red pepper flakes ( optional )
3 tablespoons extra virgin olive oil
1 large yellow onion , halved and thinly sliced
3 fresh scallions , chopped fine
2 fingerling potatoes , peeled and sliced into 1/8-inch rounds
1 red bell pepper , roasted , peeled , and cut into1/4-inch strips ( do n't used the bottled kind , the integrity of the dish will be ruined , they are too runny ! )
1 cup homemade ricotta cheese ( we used Publix brand ) or 1 cup store-bought ricotta cheese ( we used Publix brand )

Nutrision Information

Servings Per Recipe
4
Calories
298
Sugar
5g
Fat
19g
This ricotta and roasted red pepper frittata is a hearty and flavorful breakfast dish that will keep you full and satisfied all morning long. The combination of creamy ricotta cheese, sweet roasted red peppers, and savory potatoes and onions is a winning combination that's sure to please any crowd. This frittata is also a great way to use up leftovers - you can add in any vegetables you have on hand, such as spinach, kale, or mushrooms. Serve it up with a side of toast and some fruit for a balanced breakfast that will fuel your day.

Instructions

1.Preheat oven to 375°F.
2.Whisk together the eggs, pecorino cheese, parsley, salt, oregano, black pepper, and crushed red pepper flakes (if using) in a large bowl. Set aside.
3.Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and sauté until softened and lightly browned, about 10 minutes.
4.Add the scallions and sliced potatoes and sauté for another 5 minutes or until the potatoes are just tender.
5.Stir in the roasted red pepper strips and sauté for another minute.
6.Pour the egg mixture over the vegetables and stir well.
7.Dot spoonfuls of the ricotta cheese over the top of the egg mixture.
8.Put the skillet in the oven and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
9.Let the frittata cool in the skillet for a few minutes before cutting it into wedges and serving.

PROS

This frittata is a delicious way to start the day! It’s packed with protein from the eggs and ricotta cheese and loaded with vegetables for extra nutrition.

It’s also a great way to use up leftover roasted peppers or potatoes.

Plus, it’s gluten-free and can be customized to be dairy-free by omitting the pecorino cheese or using a non-dairy alternative.

CONS

This frittata can be a bit time-consuming to make, especially if you need to roast the peppers and potatoes from scratch.

It also requires an oven-safe skillet.

HEALTH & BENEFITS

This frittata is a nutritional powerhouse! The eggs and ricotta cheese provide protein to help keep you feeling full and energized, while the vegetables (onions, potatoes, and red peppers) are loaded with vitamins, minerals, and antioxidants.
One serving of this frittata (1/4 of the whole recipe) contains about 298 calories, 19g of fat, 15g of carbs, and 16g of protein.

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