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1
Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper.
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2
Cook, stirring often, until it is tender, 5 to 8 minutes.
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3
Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes.
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4
Remove from the heat and set aside.
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5
Beat the eggs in a large bowl.
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6
Whisk in the ricotta, salt (about 1/2 teaspoon) and freshly ground pepper to taste.
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7
Stir in the chives and red pepper and garlic mixture.
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8
Clean and dry the pan and return to the burner, set on medium-high.
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9
Heat the remaining tablespoon of olive oil in the skillet.
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10
Hold your hand above it; it should feel hot.
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11
Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready.
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12
Pour in the egg mixture.
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13
Swirl the pan to distribute the eggs and filling evenly over the surface.
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14
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
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15
Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while.
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16
From time to time remove the lid and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesnt burn.
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17
The eggs should be just about set on the bottom; cook a few minutes longer if theyre not.
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18
Meanwhile, heat the broiler.
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19
Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesnt burn (at most, it should brown very slightly and puff under the broiler).
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20
Remove from the heat, shake the pan to make sure the frittata isnt sticking and allow it to cool for at least 5 minutes and for up to 15.
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21
Loosen the edges with a wooden or plastic spatula.
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22
Carefully slide from the pan onto a large round platter.
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23
Cut into wedges or into smaller bite-size diamonds.
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24
Serve hot, warm, at room temperature or cold
