Red Pepper, Potato, and Ricotta Frittata

Ingredients

• 12 large eggs 
• 2 tablespoons chives fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 0.5 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 16  rosemary-and-garlic potato wedges frozen thawed
• 6 tablespoons ricotta cheese 
• 1  roasted bell pepper red jarred
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Tear roasted red bell pepper into bite-size pieces to equal 1/3 cup.
3. Whisk together eggs, Parmesan cheese, garlic, parsley, chives, salt, pepper, and 1/4 cup water in a large bowl until frothy.
4. Pour half of egg mixture into a lightly greased 10-inch ovenproof nonstick skillet.
5. Place potatoes in a single layer over egg mixture.
6. Pour remaining egg mixture over potatoes. Dot ricotta by tablespoonfuls over egg mixture, and top with red pepper pieces.
7. Bake at 350 for 35 to 40 minutes or until puffy and set.
8. Serve immediately.