We decided not to go out for Easter Brunch, but instead to make something fun at home. We have “make a quiche and a souffle” on our list of culinary resolutions; a frittata is in a similar vein. Since it’s Easter it seemed like a good time to give it a try. Also, we made it with ricotta cheese and successfully made popovers to accompany the frittata…we’re just checking things off left and right!
A frittata is kind of like an omelet or a Spanish tortilla and there are so many different combinations of ingredients that you can use. It was pretty easy and quick to make, so we will definitely make it again and experiment with toppings.
Roasted Red Pepper and Ricotta Frittata
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup roasted red peppers, diced
- 1/2 cup ricotta cheese
- 1/4 cup dill
- 10 eggs
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 1/2 teaspoon smoked paprika
- Preheat oven to 400. Heat the olive oil in a 10-inch nonstick pan. Saute the onions over medium-high heat until translucent, about 3 minutes. Add roasted red peppers and saute for an additional minute.
- Whisk together the eggs, salt and pepper. In a separate small bowl, combine 2 tablespoons water with the paprika. Whisk into eggs.
- In a medium bowl combine the ricotta cheese and dill.
- Pour the eggs into the pan and stir once to combine. Dollop the ricotta on top.
- Place in oven and cook for 20 minutes until eggs are set.
- Remove from the oven and let cool 10 minutes. Loosen frittata with a spatula and slide onto serving platter. Cut into wedges and serve!