Photo: Greg Dupree; Styling: Missie Neville Crawford
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.

Ratings & Reviews

StephanieLark's Review

August 01, 2014
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!

d06h0201's Review

February 13, 2013
Very good. Pay close attention to cook time so it doesn't harden up the eggs.

Mojo16's Review

January 27, 2013