Directions:
- 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.
Nutrition Facts
| 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.
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