Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living January 2013

Gallery

Credit: Greg Dupree; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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

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