Categories: Egg Dishes

Ingredients

• 1 jarred roasted red bell pepper
• 12 large eggs
• 1/2 cup freshly grated Parmesan cheese
• 3 garlic cloves, minced
• 2 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. chopped fresh chives
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 16 frozen rosemary-and-garlic potato wedges, thawed
• 6 Tbsp. ricotta cheese

Directions

1. Preheat oven to 350 degrees. 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 tablespoonful over egg mixture, and top with red bell pepper pieces.
4. Bake at 350 degrees for 35 to 40 minutes, or until puffy and set. Serve immediately.

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