Bell Pepper and Potato Frittata
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!
Foto: SkinnytasteIngredients
- 3 thin slices green bell pepper (sliced into 1/4-inch thin slices crosswise)
- 4 large eggs
- 4 large egg whites (3/4 cup plus 1 tbsp)
- 1/2 kosher salt ( and black pepper to taste)
- 1 teaspoon olive oil
- 1/4 cup minced shallots
- 1 medium Yukon Gold Potatoes (peeled and diced into 1/2-inch pieces (7 oz) )
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Steps
Preheat the oven to 400°F.
Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon salt and fresh cracked pepper and beat until blended.
Heat a 10-inch nonstick oven safe skillet over medium heat.
Add the oil and the potatoes, season with 1/4 teaspoon 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 adding the shallots to the pan the last 2 to 3 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.
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