artichoke leek frittata
The recipe artichoke leek frittata can be made in approximately 1 hour. One serving contains 339
Frittata with Ricotta Cheese and Roasted Peppers Frittata con Ricotta e Peperoni
Ingredients
- 1⁄2 cup grated pecorino
- 2 tbsp. roughly chopped flat-leaf parsley leaves
- 1 1⁄2 tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small waxy potato, peeled and sliced into 1/8″ rounds
- 1 red bell pepper, roasted, peeled, and cut into 1/4″ strips
- 3⁄4 cup homemade or store-bought ricotta
Instructions
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course, egg
Cuisine
- italian
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