Red Pepper, Potato, and Ricotta Frittata Recipe Print Page

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Photo by: Photo: Greg Dupree; Styling: Missie Neville Crawford

Red Pepper, Potato, and Ricotta Frittata

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.

Southern Living JANUARY 2013

Yield: Makes 6 servings

Ingredients

1 jarred roasted red bell pepper
12 large eggs
1/2 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon pepper
16 frozen rosemary-and-garlic potato wedges, thawed
6 tablespoons ricotta cheese

Preparation

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

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

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.

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

Note:

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

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Red Pepper, Potato, and Ricotta Frittata recipe