Making a frittata takes the guesswork out of eggs at brunch. You can serve it in the pan right out of the oven, or let it sit on the table to be eaten warm, or serve it cold the next day. You can vary the cheese depending on what you have, but always use a good quality cheese, not industrial orange cheddar — it makes a difference. We used the Cheesiry’s pecorino, a softer, less dry version of the Italian Pecorino Romano. If that’s not available use Parmigiano Reggiano, a good aged cheddar, Oka, or Sylvan Star Gouda.
- ½ c grated Cheesiry Pecorino
- 1 T chopped parsley
- 1½ t kosher salt
- chopped fresh oregano
- 8 eggs, beaten
- freshly ground black pepper
- 3 T extra-virgin olive oil
- ½ onion, thinly sliced
- 6 sml potatoes, sliced
- ½ c sliced roasted bell pepper
- ¾ c ricotta
Arrange a rack in the middle of the oven and heat to 425°F. In a large bowl, whisk together the cheese, parsley, oregano, and eggs. Season with salt and black pepper. Set egg mixture aside. Heat the oil in a 10” non-stick, 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, dollop the ricotta over the mixture. Bake until lightly browned and the centre 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 serve directly from the pan.