Red Pepper, Potato, and Ricotta Frittata

Easier than an omelet, this hearty Italian egg dish makes enough to feed a family--all in a single skillet. Use any combination of fillings you'd include in a traditional omelet.

Red Pepper, Potato, and Ricotta Frittata
Photo: Greg DuPree
6 servings


  • 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


  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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