Red Pepper, Potato, and Ricotta Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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