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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


  • 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.

Product Used

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