Red Pepper, Potato & Ricotta Frittata

1 Tbsp	Pastene Extra Virgin Olive Oil
8	baby red potatoes, thickly sliced
1 Tbsp	fresh rosemary
1 cup	Pastene Roasted Pepper, roughly chopped
12	large eggs
½ cup	Pastene Grated Parmesan Cheese
1 Tbsp	Pastene Minced Garlic
2 Tbsp	fresh flat-leaf parsley, chopped
2 Tbsp	fresh chives, chopped
¾ tsp	salt
¼ tsp	pepper
6 Tbsp	ricotta cheese

For: 6 People Prep: 10 min. Cook: 45-50 min.

Heat olive oil in a medium skillet over medium heat. Cook potatoes and rosemary in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
Preheat oven to 350° F .
Roughly chop roasted red bell pepper into bite-size pieces. Whisk together eggs, parmesan cheese, garlic, parsley, chives, salt, pepper, and ¼ cup water in a large bowl until frothy.
Pour half of egg mixture into a lightly greased 10’ ovenproof 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.
Bake at 350°F for 35 to 40 minutes or until puffy and set. Serve immediately.

Roasted Peppers