Red Pepper, Potato, and Ricotta Frittata Recipe

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Red Pepper, Potato, and Ricotta Frittata
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1288.48 Kcal (5395 kJ)
Calories from fat 783.74 Kcal
% Daily Value*
Total Fat 87.08g 134%
Cholesterol 2323.09mg 774%
Sodium 3455.3mg 144%
Potassium 1235.61mg 26%
Total Carbs 20.78g 7%
Sugars 4.39g 18%
Dietary Fiber 2.72g 11%
Protein 108.33g 217%
Vitamin C 135.2mg 225%
Iron 43.7mg 243%
Calcium 1140.1mg 114%
Amount Per 100 g
Calories 143.87 Kcal (602 kJ)
Calories from fat 87.51 Kcal
% Daily Value*
Total Fat 9.72g 134%
Cholesterol 259.39mg 774%
Sodium 385.81mg 144%
Potassium 137.96mg 26%
Total Carbs 2.32g 7%
Sugars 0.49g 18%
Dietary Fiber 0.3g 11%
Protein 12.1g 217%
Vitamin C 15.1mg 225%
Iron 4.9mg 243%
Calcium 127.3mg 114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.5
  • 34

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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