Photo: Greg Dupree; Styling: Missie Neville Crawford
Yield
Makes 6 servings

Easier than an omelet, this hearty Italian egg dish makes enough to feed a family--all in a single skillet. Use any combination of fillings you'd include in a traditional omelet.

How to Make It

Step 1

Preheat oven to 350°. Tear roasted red bell pepper into bite-size pieces to equal 1/3 cup.

Step 2

Whisk together eggs, Parmesan cheese, garlic, parsley, chives, salt, pepper, and 1/4 cup water in a large bowl until frothy.

Step 3

Pour half of egg mixture into a lightly greased 10-inch ovenproof nonstick skillet. Place potatoes in a single layer over egg mixture. Pour remaining egg mixture over potatoes. Dot ricotta by tablespoonfuls over egg mixture, and top with red pepper pieces.

Step 4

Bake at 350° for 35 to 40 minutes or until puffy and set. Serve immediately.

Chef's Notes

We tested with Alexia All Natural Oven Fries with Olive Oil, Rosemary & Garlic.

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