I have a backlog of recipes that I need to share with you guys…I’ve just been preoccupied with other things and haven’t made time to post them here. So sorry about that!

I made this frittata a while back, and was really pleased with it. It puffed so beautifully in the oven, and the warm dollops of ricotta seemed so decadent. I have yet to be let down by a Saveur recipe.

In other news, we went hiking this weekend with our friends Ted and Nicole.

Afterward, we went to the Homeslice Carnival-o-Pizza, where we played silly games, ate pizza, and had a great time.

And also, I’m super-duper-crazy excited about the TWILIGHT PREMIERE TOMORROW!!! I’m going to be antsy all day at work, I just know it. As soon as I get off work, I’m going to zoom over to the IMAX, pick up my ticket from will-call, wait in a long line of girls, then drift away in my dreamland of vampires. 🙂

Hope everyone is having a wonderful Wednesday!

Ricotta and Roasted Pepper Frittata

• 1/2 cup grated pecorino
  
• 2 tablespoons roughly chopped flat-leaf parsley leaves
  
• 1 1/2 teaspoons kosher salt
  
• 1 teaspoon chopped fresh oregano
  
• 8 eggs, beaten (I used the equivalent amount of egg substitute)
  
• Freshly ground black pepper, to taste
  
• 3 tablespoons extra-virgin olive oil
  
• 1 small yellow onion, halved and thinly sliced
  
• 1 small waxy potato, peeled and sliced into 1/8-inch rounds
  
• 1 red bell pepper, roasted, peeled, and cut into 1/4-inch strips
  
• 3/4 cup ricotta
  

Arrange a rack in the middle of the oven and heat to 425°. In a large bowl, whisk together 1⁄4 cup of the pecorino, parsley, 1/2 teaspoon of the salt, oregano, and eggs and season with black pepper. Set egg mixture aside.

Heat the oil in a 10-inch 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 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.

Makes 4 – 6 servings.

Source: Saveur magazine.