12 large eggs
Salt and white pepper or fine black pepper
1 teaspoon granulated garlic
A generous handful of flat-leaf parsley (½ cup packed), finely chopped; reserve a tablespoon for garnish
½ teaspoon red pepper flakes, optional
1 ½-2 cups well-drained fresh ricotta
½ cup grated Parmigiano-Reggiano cheese
½ cup grated pecorino cheese
2 tablespoons EVOO
2 tablespoons butter
1 cup shredded mozzarella
1 cup shredded Fontina Val d’Aosta or mild provolone
Preheat oven to 375°F, with rack at center.
Season the eggs with salt, pepper, granulated garlic, all but 1 tablespoon of the parsley and the red pepper flakes (if using) and whisk to combine. Whisk ricotta, then Parm and pecorino into the egg mixture.
Heat a 12-inch nonstick oven-safe skillet over medium heat with EVOO, 2 turns of the pan, melt butter into oil and swirl to melt. When butter foams, add the eggs and gently turn and settle the mixture until the bottom sets a bit. Transfer to the oven and bake 15 to 17 minutes until set enough to add the shredded mozzarella and fontina cheeses to the top of the frittata. Bake 10 to 15 minutes more until very puffed and golden. Cool on wire rack to set, then slide onto serving board or large cake stand.
Top the frittata with reserved parsley and more red pepper flakes.