Frittata with Mushrooms, Thyme, and Parmigiano Cheese
If you want to add more gluten free recipes to your recipe box, Frittata with Mushrooms, Thyme,
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
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