Ricotta and roasted pepper frittata

Main-course frittata like this one are popular in southern italian region of Calabria, where traditional sheep farming is an enduring way of life and freshly made sheep's milk ricotta is an everyday pleasure.

Serves 4-6

- ½ cup grated pecorino romano
- 2 tbsp. chopped flat-leaf parsley
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small new potato, peeled and diced
- 1 medium red bell pepper, roasted and cut into ¼-inch strips
- ¾ cup ricotta cheese

In a large bowl, whisk together ¼ cup of pecorino, the parsley, ½ tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.

Heat oil in a 10-inch ovenproof skillet over medium-high heat.
Add the remaining salt, the onions and potatoes.
Cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove the skillet from the heat.
Add egg mixture and stir to distribute the onions and the potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake in the oven 425F until the frittata is lightly browned on top and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it, then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and serve.

BON APPETIT