Submitted by Sal Graceffa of Bolton and Sal’s Gourmet Potato Chips. He gets his amazing, out-of-this-world eggs from a neighbor who raises chickens, goats, and sheep. He finds his copies of Edible Boston at Whole Foods markets. This recipe has been a part of my life for over 30 years. I remember waking up as a child in a Sicilian household to the smell of fresh eggs, Pecorino Romano cheese, onions, fresh herbs, and olive oil cooking away in the oven. I was smiling before I opened my eyes; the smells were so delicious that I was filled with excitement to look in through the oven door to see what was cooking!

In my family we have many ways of making eggs, but this was a Sunday classic. It brought all of us together: I remember sitting at the table with my grandfather eating my frittata and playing scopa, which is a Sicilian card game. As the years went on, I grew a huge passion for food and between lessons from my mother and grandmother, I learned their delectable recipe. This frittata is a treasure that I hold close to my heart and I plan to pass it on to my children one day.

Serves 6

1 red onion, thinly sliced 4 tablespoons olive oil 10 large cage free egg or farm fresh eggs ¾ cup grated Pecorino Romano 1 teaspoon thyme, minced ½ teaspoon fresh oregano, minced 3 basil leaves, sliced into chiffonade 1 tablespoon mashed roasted garlic 1 russet potato, cut into small cubes ¼ cup chopped sun dried tomatoes ½ cup fresh or defrosted frozen peas ⅓ cup mascarpone cheese ½ cup whole milk kosher salt and freshly ground black pepper

Preheat oven to 400° F. Sauté the onion with 2 tablespoons olive oil in a frying pan until caramelized, then set aside. Whisk together eggs, Pecorino Romano, and milk. Add the fresh herbs, roasted garlic, and salt and pepper to taste. In a medium-sized, oven-proof, nonstick skillet, heat the remaining olive oil. Add the caramelized onions, potatoes, peas, and sun dried tomatoes, stirring to evenly distribute the vegetables in the pan.

Pour egg mixture over the vegetables and cook on medium heat until frittata begins to set on the bottom, then add dollops of mascarpone evenly over the top. Place the pan in the oven and bake until eggs are set, about 10 to 15 minutes. Cut into wedges and serve warm or at room temperature.