Bell Pepper and Potato Frittata

Name: Bell Pepper and Potato Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 thin slices green bell pepper; 4 large eggs; 4 large egg whites; kosher salt and pepper; 1 teaspoon olive oil; 1/4 cup minced shallots; 1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces; 1/4 tsp garlic powder; 1/4 tsp paprika

User Reviews

4.7

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
144 kcal
Course
Breakfast, Brunch
Cuisine
American

Bell Pepper and Potato Frittata

Iris Warren

Report

Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

4 thin slices green bell pepper (sliced into 1/4-inch thin slices crosswise)
4 large eggs
4 large egg whites
kosher salt and pepper (to taste)
1 teaspoon olive oil
1/4 cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
1/4 tsp garlic powder
1/4 tsp paprika

Add to Shopping List

Instructions

Preheat the oven to 400°F.
Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.
Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Nutrition Information

Show Details

Serving 1/4th Calories 144kcal (7%) Carbohydrates 12g (4%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 186mg (62%) Sodium 127mg (5%) Fiber 1g (4%) Sugar 1g (2%)