About Recipe

I like having some sort of starch in my frittata, something to add substance to the dish. I sauté diced potatoes to crisp them up, while simultaneously caramelizing onions. Fresh sage is added to the pan, releasing all of the fragrant oils within the herb. I blend eggs with more herbs and sharp Pecorino Romano cheese, which gives the dish a salty bite. A little half & half creates a smooth, creamy egg mixture that gets poured on top of the potatoes. After the eggs cook about half way on the stove, I dollop the entire thing with ricotta cheese and transfer the pan to the oven. After only about 5 more minutes, the frittata will be golden brown and ready to slide out of the pan and serve! Easy as that. The finishing touch: a beautiful, easy topping of fresh garden tomatoes tossed with olive oil and parsley.

Ingredients