Bell Pepper and Potato Frittata

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one's vegetarian, perfect if you need a meatless Monday dish idea, and it's naturally gluten-free.

Egg frittatas are my answer to an easy, inexpensive meal solution whether I’m having it for breakfast, lunch or dinner. For breakfast, I’ll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.

I’m not sure if there’s anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn’t want to crack them. The yolks are so orange, it’s hard to believe I made this frittata with half egg whites.

Bell Pepper and Potato Frittata

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional!

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 400°F.
  2. Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
  7. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 4
  • Calories: 144
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: 186mg
  • Sodium: 127mg
  • Carbohydrates: 12g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 11g