Red Pepper, Potato, and Ricotta Frittata

Red Pepper, Potato, and Ricotta Frittata Recipe

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       (I used Alexia All Natural Oven Fries with Olive Oil, Rosemary & Garlic.)
  • 6 tablespoons ricotta cheese

Preparation Instructions

  • 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.

*Southern Living, January 2013

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