Red Pepper, Potato, and Ricotta Frittata

Ricotta Frittata! Good luck making it through brunch without saying this multiple times and getting a few chuckles. As seen in my previous post, we had some friends over for brunch on Sunday. I made an option for the meat lovers, and an option for the vegetable lovers. This dish ended up being a hit with both groups! I'd highly recommend this frittata - you can get creative and swap out ingredients as you wish (vegetables, cheese, etc.), but this combination was delicious. This is perfect for a small group meal, or you could make it to have for the week and it would be great as leftovers! Enjoy!

Ingredients:

1/3 cup jarred roasted red peppers, torn into bite-size pieces

12 large eggs

1/2 cup grated parmesan cheese

3 garlic cloves, minced

2 tb fresh parsley, chopped

2 tb fresh chives, chopped

~3/4 tb fresh rosemary, chopped

~1/2 tb fresh thyme, chopped

3/4 tsp salt

1/4 tsp pepper

6 tb ricotta cheese (I used reduced fat)

2 russet potatoes, rinsed, peeled and cut into cubes

1-2 tb olive oil

1/4 cup water

non-stick cooking spray

Directions:

Preheat oven to 350 degrees. In a skillet, heat the olive oil over medium heat. Add the potatoes and cook for approximately 3 minutes stirring around so that they don't stick. Add the rosemary and thyme and stir so that they're evenly seasoned. Cook for another 5 minutes. If browning too quickly, reduce heat. You don't need them cooked all the way through as they'll continue to cook in the oven.

Whisk together the eggs, parmesan cheese, garlic, parsley, chives, salt, pepper, and water until frothy. In a 10-inch non-stick oven poof skillet, coat with non-stick cooking spray and pour half of the egg mixture. Add in the potatoes in an even layer and then add the rest of the egg mixture. Dot the ricotta cheese on top by tablespoon and top with the roasted red peppers. Bake for 35-45 minutes or until puffy and set. Serve immediately with your choice of toppings - salsa, sour cream, etc. Enjoy!