CBD infused Ricotta and Red Pepper Frittata
This IS as delicious as it looks. Due Santi’s olive oil is cooked into this recipe, Italian Herb worked perfectly.
1/2 cup grated pecorino cheese
– 2 tbsp. roughly chopped flat-leaf parsley leaves
– 1 1⁄2 tsp. salt
– 1 tsp. chopped fresh oregano
– 8 eggs, beaten
– Freshly ground black pepper, to taste
– 3 tbsp. Due Santi CBD infused olive oil
– 1 large yellow onion, thinly sliced
– 1 small potato, sliced into 1⁄8″ rounds
– 1 red bell pepper
– 3⁄4 cup ricotta
Arrange a rack in the middle of the oven and heat to 425°. In a large bowl, whisk together 1⁄4 cup of the pecorino, parsley, 1⁄2 tsp. of the salt, oregano, and eggs and season with black pepper. Set egg mixture aside.
Heat the oil in a 10″ nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes.
Recipe from Saveur.com