Ricotta And Roasted Red Pepper Frittata Recipes

RICOTTA AND ROASTED RED PEPPER FRITTATA

Steps:

• Arrange a rack in the middle of the oven and heat to 425°F
• In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); 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 & scallions 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; season with more black pepper, if you like.
• Enjoy!

ROASTED RED PEPPER AND FRESH HERB FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.

ROASTED RED BELL PEPPER AND RICOTTA SAUCE

Steps:

• Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
• Stir in parsley and oregano. Toss with hot pasta and serve.

ROASTED RED PEPPER AND KALE FRITTATA

Steps:

• Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
• Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.