Frittata di Ricotta

Frittata di Ricotta

1 red pepper, diced
1 green pepper, diced
1 onion, finely diced
4 cloves garlic, finely diced
olive oil, as needed
1 lb spicy Italian sausage, sliced
24 oz whole milk ricotta
6-8 large eggs
1/4 cup Parmigiano Reggiano, finely grated
1 sprig basil, julienned
1/4 teaspoon red pepper flakes
1/2 cup fresh bread crumbs

For Top:

1/4 cup Parmigiano Reggiano, finely grated
1/4 cup fresh bread crumbs

In a large dutch oven, saute onion in olive oil until light golden.  Add sausage slices and continue to saute until golden on the  edges.  Then, add garlic, peppers and red pepper flakes.  Allow peppers to wilt and most of their moisture evaporates.  Set aside to cool.

Preheat oven to 375 degrees F.

When sausage mixture has cooled to room temperature, stir in bread crumbs, Parmigiano Reggiano and basil.  Whip eggs and ricotta in a large bowl.  Then, add to sausage mixture.  Pour this mixture into a large casserole.

Combine bread crumbs and Parmigiano Reggiano.  Sprinkle over prepared casserole.  Bake for 1 hour.  (Or, until the eggs have set.)  Serve with rustic bread and a tomato salad.