FABULOUS FRITTATA
Steps:
- Preheat the oven to 325 degrees F.
- For the par-cooked red potatoes: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook until the skin pierces easily but the center is still firm, 7 to 10 minutes. Remove from the water and allow to cool slightly before slicing.
- For the roasted red bell pepper: Place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds. Cut half of the roasted pepper into slices and reserve the remaining half for another recipe.
- In a medium bowl, add the ricotta cheese, 1 tablespoon of the oil and some salt and pepper.
- Pour the remaining 2 tablespoons oil in a 10-inch ovenproof skillet set over medium heat. Add the eggs to the skillet and sprinkle with salt and pepper. Top with the peppers, potatoes and spinach. Dollop the ricotta cheese evenly over the top. Cover the pan, then transfer to the oven and cook for 20 minutes.
- Cut the frittata into four wedges, and garnish with chives to serve.
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Sameer Ziberi
[email protected]This frittata was a bit bland for my taste. I think I'll add some more herbs and spices next time. But overall, it was a good recipe and I'm glad I tried it.
anuska diyali
[email protected]Loved it! This frittata was a delicious and satisfying breakfast. I used a mix of spinach, mushrooms, and sun-dried tomatoes, and it was perfect. Thanks for sharing!
Yerson Trujillo
[email protected]Easy and delicious! I made this frittata for a quick and easy breakfast and it was perfect. I used whatever vegetables I had on hand and it turned out great. Will definitely be making this again.
Carolyn King
[email protected]I've tried many frittata recipes but this one is my favorite. The combination of vegetables, cheese, and eggs is perfect. I also love that it can be made ahead of time and reheated for breakfast or brunch.
Yarel Garcia
[email protected]Amazing! This frittata was a hit at our family brunch. I used fresh herbs from my garden and it really made a difference. Thanks for the recipe!
Pamma Virk
[email protected]This was my first time making a frittata and it was a success! The instructions were easy to follow and the frittata turned out perfectly. I'll definitely be making this again.
Corly V
[email protected]I love making frittatas for breakfast or brunch. They're so versatile and easy to make. This recipe is no exception. I used a mix of bell peppers, onions, and tomatoes, and it was delicious. The goat cheese added a nice tangy flavor.
ABW Sp
[email protected]Yum! Just tried this recipe and I can say that it's a keeper! I used a variety of vegetables and cheeses, and it turned out great. Thanks for sharing!
HD XJisan Islam
[email protected]Awesome recipe! I made this for a weekend breakfast and it was a hit. I used spinach, mushrooms, and goat cheese, and it was delicious. Will definitely be making this again.
Micheal diesstuff
[email protected]This frittata turned out beautifully! The flavors of the vegetables and cheese came together perfectly, and the texture was light and fluffy. I'm definitely adding this recipe to my brunch rotation.