Red pepper, potato, and prosciutto frittata topped with ricotta from Six Seasons: A New Way with Vegetables (page 248) by Joshua McFadden and Martha Holmberg

Ingredients

scallions
red peppers
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

noor_37m4rf on February 08, 2026

Following the other reviews I used 8 eggs instead of 6, turned out great!
ksg518 on February 03, 2026

Great frittata I’ve made many times. I usually up the number of eggs to 8. A bit of smoked paprika is a nice touch.
nicole_lmgml1 on January 20, 2026

Great to make when you need use up leftover roasted potatoes. I always have issues with sticking. I usually don't have prosciutto, so sometimes sub in pancetta or bacon, sometimes just skip it altogether.
pomegranate on August 14, 2022

Delicious combination of ingredients. Ricotta makes it truly special. I should have cooked my potatoes longer than the suggested time, and cooked the frittata a little less, but it was a super tasty dish.
Hansyhobs on May 08, 2022

This was extremely tasty
amandabeck on August 02, 2021

We enjoyed this one enough. I love salt but found that if I seasoned as instructed, this came out way, way too salty. I also found the ratio of two peppers to six eggs being off, but it's possible my large eggs are slightly smaller than they should be-- we had to use eight eggs to make sure it didn't turn into a veggie hash.
allisonsemele on December 25, 2020

This was delicious, though very salty with the cheese and prosciutto. I used half the suggested salt in the egg mixture, but would use even less next time. Will definitely make again—was perfect for a festive but easy Christmas brunch.
purrviciouz on September 07, 2019

This was delicious and I was surprised by the pleasing texture of the sauteed prosciutto. The second time I made this I added some garlic to the vegetables and added fresh herbs and salt to the ricotta.
Lepa on March 23, 2019

This was easy and very well received by my family. My kids especially loved it. Definitely a repeat for us.
SheilaS on August 01, 2018

I made a slightly more than 1/2-sized recipe in an 8" pan with 5 oz potatoes, 1.5 red bell peppers, 1.5 oz prosciutto, 7 scallions and 4 eggs. The dollops of ricotta make it special.