In this flavor-packed frittata, yellow onions, potatoes, and chili pepper EVOO come together to create a savory base, topped with prosciutto, roasted red peppers, and fresh ricotta cheese.
In a 10” heavy-bottomed skillet or dutch oven, heat 3 tablespoons Zucchi Chili Pepper Flavored Extra Virgin Olive Oil over medium-high heat. Add onions and potatoes. Cook, stirring occasionally until lightly browned and soft, about 20 minutes. Season with ¼ teaspoon of salt.
In a large bowl, whisk together eggs, oregano, ½ teaspoon salt, and Parmigiano. Set aside.
Remove skillet from heat. Add the potato and onion mixture to the egg mixture and fold until the onions and potatoes are fully coated.
Add another tablespoon of olive oil to the bottom of the skillet and swirl it around to coat the sides of the pan. Add egg mixture back to skillet. Top with red pepper slices, prosciutto, and 6 dollops of ricotta. Bake until lightly browned and the center is set, about 20 minutes.
Remove from oven and let cool. You can loosen the sides of the frittata by running a rubber spatula around the edges. Transfer the frittata to a serving plate and slice into wedges.
Bursting with sweet, spicy, and earthy flavors, this Moroccan inspired roast chicken with cauliflower is an easy sheet pan meal with an impressive presentation.
https://www.zucchi.us/wp-content/uploads/2023/06/Chicken-3.jpeg12001200Zucchi Marketinghttps://www.zucchi.us/wp-content/uploads/2021/05/zucchi-olive-oil-logo.pngZucchi Marketing2023-09-03 14:46:102023-10-03 14:46:55Sheet Pan Moroccan Roast Chicken with Cauliflower
In this flavor-packed frittata, yellow onions, potatoes, and chili pepper EVOO come together to create a savory base, topped with prosciutto, roasted red peppers, and fresh ricotta cheese.
Poaching fish in olive oil is a simple cooking process that yields satisfying results. The olive oil creates a protective coating around the salmon, preventing it from drying out and infusing it with fruity flavors.
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