Preheat oven to 350°. Tear roasted red bell pepper into bite-size pieces to equal 1/3 cup.
Whisk together eggs, Parmesan cheese, garlic, parsley, chives, salt, pepper, and 1/4 cup water in a large bowl until frothy.
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.
Bake at 350° for 35 to 40 minutes or until puffy and set. Serve immediately.
We tested with Alexia All Natural Oven Fries with Olive Oil, Rosemary & Garlic.
Love, love, love having this base recipe to be able to use & tweak based on ingredients I have on-hand. The egg & potato mixture is perfect & I've used a variety of leftover cooked vegetables & fresh seasonal vegetables as well as a variety of fun cheeses like goat cheese, sharp cheddar etc. To reduce the cooking time I heat the skillet on the stove top first, add the potatoes, eggs & other ingredients to give the egg a head-start on cooking. Then finish it in the oven until the center doesn't jiggle when I shake the pan (maybe only 20 min or so). Easy to double & triple for a crowd (if you have a big enough pan). Great with all sorts of fun toppings like marinara, salsa, sour cream, and avacado!