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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 212 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 858.1mg||264 %|
|Sodium 427.8mg||15 %|
|Potassium 318.3mg||8 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.5g|
|Protein 30.4g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
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