Red Pepper, Potato, and Ricotta Frittata

By garciamoss

Southern Living

JANUARY 2013

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.