I'm starting to panic.
After living in two different tropical countries for almost five years, and living in Washington, D.C. before that, I'm finally back in the Northeast after six years to enjoy the cruelest winters of them all.
It's already begun: The layered clothing, handknit wool socks, piling on sweaters and sweatshirts beneath my North Face jacket, and my increasing desire to stay firmly planted in fall.
I love fall, the colors, the cooler weather, the harvest period. But anything vaguely resembling winter puts me off terribly. Up until recently I tried pumpkin after years of avoiding it and not understanding all the fuss (now I relate). I deemed myself avid hater of all things "winter squash," after having a few bitter attempts with sweet butternut squash, leaving me to generalize that all winter produce is yucky.
There's no stopping winter, and the early setting sun that opens the door to drafty nights reminds us how close it is. I let go of summer, it's bustling markets with fresh produce, its light summer suppers, the colors, the shorts, canning and preserving, to try to embrace winter in the same way. This year, you'll follow me on my adventure of the thickening of my blood to survive a Northeastern winter.
Without further adieu, the star of this post:
Ricotta and roasted sweet pepper frittata
Inspired by Saveur
Makes one 10-inch frittata, serving 4-6
1 heaping TPSP olive oil
½ medium onion, chopped
6 eggs, beaten with a fork
1 scant cup shredded cheddar or other sharp hard cheese, divided
2 TBSP fresh Italian flat-leaf parsley, chopped
Pinch of dried oregano
About 1 tsp salt (I prefer sea salt) or to taste
Freshly ground black pepper, to taste
2 whole sweet peppers (I used one red and one yellow), roasted, peeled/ seeded, and roughly chopped (for instructions on roasting, see this post)
¾ cup homemade or purchased ricotta
Preheat oven to 425F with rack in the middle. In a 10-inch ovenproof (I use cast iron) skillet, heat oil over medium heat. Add the chopped onions and sauté, stirring occasionally, for a few minutes until softened. Remove from heat and cool slightly. If you haven't already, spread the oil around to coat the entire pan, including most of the sides.
Meanwhile, in a small mixing bowl or large measuring cup, mix together the eggs, ½ cup of the cheddar cheese, the parsley, and oregano. Add the salt and pepper to taste.
Pour the egg mixture into the onion mixture and scatter the roasted peppers on top. Spoon the ricotta in dollops on top of the frittata, and sprinkle with the remaining cheddar. Season to taste. Bake until light golden in color and the center is set, about 20 minutes. To loosen, run a rubber spatula around the edges of the frittata and slide onto a serving platter.