CASA FRITTATA WITH RICOTTA, FONTINA, PARMIGIANO, & MUSHROOMS

The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!

This frittata serves 5 to 6.  Cut the recipe in half to serve 2 to 3.

3-oz packet pancetta, diced

10 cremini or white mushrooms, wiped clean, trimmed, and sliced

1 T olive oil or avocado oil

2 medium potatoes, peeled and diced

1 cup diced bell peppers, any color

½ small onion, cut in half and thinly sliced

1 clove garlic, minced

1 T unsalted butter

8 large eggs

1 cup whole milk ricotta cheese

1 cup grated fontina or Parmigiano-Reggiano cheese, your choice

2 T chopped fresh basil leaves, divided

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In 12-inch ovenproof non-stick skillet, cook the pancetta over medium heat until crisp.

Remove with a slotted spoon and set aside in a bowl.

Add the mushrooms and cook over medium heat until the mushrooms are golden brown, about 5 minutes, stirring often.

Remove mushrooms to the bowl with the pancetta.

Add the olive oil and potatoes to the skillet, cover, and cook, for 10 minutes, stirring a couple of times.

Remove lid, raise heat to medium, and cook potatoes another 3 minutes until golden and crisp.

Lower the heat, add the bell peppers and onion.

Cook another 3 to 4 minutes.

Add the garlic and cook another minute.

Season with salt and pepper.

Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, grated cheese, and basil.

Season to taste with salt and pepper

Return the mushrooms and pancetta to the skillet, add the butter and let melt.

Adjust heat to low and add the beaten egg mixture.

Gently stir to combine ingredients

Place the skillet in the center of the oven and bake the frittata until golden brown, about 20 to 25 minutes.

The frittata should be mostly firm in the middle, but don't cook until center is dry.

Cut into 8 to 10 wedges and serve immediately.

Serves 8 to 10