Dark-Chocolate Frittata with Whipped Ricotta

Method

1. Heat the oven and prepare your pan; measure black pepper and rolled oats precisely.

2. Combine the dry and wet ingredients just until smooth, without overmixing.

3. Fold in sourdough bread and transfer the batter to the pan, leveling the top.

4. Bake until set and golden and a tester comes out clean.

5. Cool before slicing so the frittata holds its shape.