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Bell Pepper and Potato Frittata

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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 served these with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!

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. 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 themed breakfast recipe. Which of course MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – This Bell Pepper and Potato Frittata design is completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.

More St Patricks day breakfast and snack ideas are a frothy Shamrock Shake, Rainbow Fruit Skewers with Yogurt Fruit Dip and Guacamole Deviled Eggs.

Fresh farm eggs of varied color.

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.

Cracking eggs in the bowl.

More Frittata Recipes You Might Enjoy:

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Bell Pepper and Potato Frittata

4.67 from 9 votes
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!
Course: Breakfast, Brunch
Cuisine: American
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.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Yield: 4 servings
Serving Size: 1 /4th


  • 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


  • 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.

Last Step:

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Serving: 1 /4th, Calories: 144 kcal, Carbohydrates: 12 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 186 mg, Sodium: 127 mg, Fiber: 1 g, Sugar: 1 g


Preparing and seasoning egg mix.
Pouring egg mixture over the cooked diced potatoes.
Placing sliced bell peppers into shamrock shapes onto the skillet with the egg batter.


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103 comments on “Bell Pepper and Potato Frittata”

  1. As always, a Skinnytaste win. I used a larger skillet which yields a thinner frittata which we all like better. Only reason it’s not five stars is I don’t understand the cooking of shallots for 18 minutes. They shrivel up to blackened nothing and while I understand they are started out first to flavor the oil… why not remove them and cook everything else then add them back in?

    The potato mixture with the spices is crazy great. And yeah, it’s 7 ounces of potatoes.. if you buy baby or small yukons that amounts to about five small potatoes. We also threw on jalapeno dices with the green peppers and adding zucchini and tomato. So damn good.

  2. Love this recipe! I make for my Dad every St. Patrick’s Day. Thinking about making as a Quiche this time, would I change anything?

  3. Avatar photo
    Gail Wetherby

    I make a variation of this every Sunday for my husband to eat during the work week. He reheats it (and covers it with shredded and American cheese-I won’t go into that!) and is very happy with it. I’ve been doing this for about 5 years. It’s easy peasy because I try to prep bits and pieces of it the day before so I can get it into and out of the oven in a flash on Sunday mornings then go about my day.
    Thank you Gina for these wonderful recipes!

  4. Avatar photo
    Nicholas Svara

    If I wasn’t watching my weight, this recipe would be 5/5. As a breakfast for blue points, it breaks the scale. I ran the ingredients on the Weight Watchers site and confirmed it said 1 point as well, so I divided it in half and it was 3 points. 3, for a “three egg” omelette? Yes, please.

    That being said, we had some little red and orange bell peppers from a farmers market, so as pretty as your clovers are, I think my “confetti” was better. 🙂

  5. If you don’t have a skillet to use in the oven can you cook it completely on the stove?  Can’t wait to try it!  

  6. Could someone please tell me an approximate measurement of potatoes in cups? I don’t have a scale. I read lots of comments in hopes of finding the answer but could not. Thanks!

    1. Avatar photo
      Jennifer Soapes

      There are 8 oz in a cup. 16 oz in a lb. So for this recipe 17 oz should be 1.1 lbs of potatoes. It would be 2 1/8 cups of potatoes. Make easy on yourself and just say 2 cups.

      1. It can be a little confusing but I believe the recipe calls for (1) 7 oz. potato. 17 oz of potatoes would be too many for the calorie count to come out correctly. I would suggest to start by peeling and dicing a medium sized potato, which is usually about 6-8 oz, and fill a 1 cup measuring cup.

  7. Hi Gina! How would you reheat this? I take breakfast & lunch to work, & only method of heating/reheating is via microwave. Haven’t had much success with reheating eggs; maybe used wrong power level? Anyway, scrambled eggs end up kind of bouncy. Any suggestions would be helpful!

  8. Made this for supper and my family really enjoyed it. I used Frozen restaraunt style hasbrowns (the large kind) and I used whole eggs instead. I also sprinkled a bit of cheddar on top before putting in the oven  

  9. Thanks for this festive St Patrick’s Day breakfast idea, Gina.
    I use My Fitness Pal app to journal my food log throughout the day and when I entered this URL into the journal, it registered as 256 calories per serving, not 144 calories as you have stated… who is correct?
    Personally, my husband and I do prefer good or scrambled eggs in lieu of frittata.
    I’m a great fan of your!,
    Jan Dobson 

    1. Really watch MFP importing and actual ingredient counts. Especially things like garlic. Make sure totals by weight and calories match up. I am usually pretty close using exact ingredients.

      1. Yes you have to be very careful when importing recipes into MyFitnessPal and check the ingredients first, especially the garlic they default to, which is often 1,000 calories or more for a few cloves when each clove is only 5-10 calories depending on size!

        I just made this and finished eating it. I did change the recipe a bit. I used orange bell peppers, 6 slices of center cut bacon, onion and garlic (since I didn’t have any shallots) and I added 3/4 cup of 2% cheese. 

        This made each serving 255 calories with the extras I added, I wanted someone with more calories…and well bacon! LoL

        But it was absolutely delicious, my kids loved it! It was actually my first time ever making a frittata and my husband bought me a cast iron pan just so I can finally make one. I was afraid the 4 eggs and 4 egg white would cause it to stick or not be as fluffy, but it was perfect. I will be making all sorts of frittatas now that I know the ratio for eggs! Skinny taste has yet to let me down with the recipes, thank you!

  10. Prepared for a lazy day breakfast. I will say that my peppers were a little on the thick cut side which left them crisp tender but in spite of me the frittata is very good. Not having shallots I opted to use sliced green onions. Thanks for another winning recipe.

  11. Very good and easy with little clean up.. I have heard of frittatas before but never knew what it was and I thought it might be hard to cook. We will be making this again. We had it for dinner. Thanks.

  12. Pingback: Weight Watchers St. Patrick's Day Recipes with Freestyle SmartPoints

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  17. Avatar photo
    Gemma the dough girl

    I actually didn't think i'd like this because of the peppers but my husband wanted to try it. Wrong, its delicious! Will be having this once a week, thanks Gina.

  18. I made this for lunch yesterday and it was a huge hit! The seasonings and the way the potatoes were cooked made this recipe a real winner. I sautéed the bell peppers along with the onions. I cannot wait for lunch today – leftovers!

  19. This is perfection for St. Paddy's…definitely on theme! I realize it would no longer qualify as "Skinny"….but I am willing to bet the addition of bacon or ham and a hand toss of cheddar would take this above the clouds! Thanks as always Gina!

  20. Avatar photo
    Heather @ Nutty Nutrition

    yummy, you can never go wrong with eggs and potatoes! The green peppers are perfect for St. Pattys day!

  21. How do you get your potatoes so golden brown with only 1 tsp of oil? I'm never successful at pan frying potatoes. I either burn them or under cook them. This looks delicious.

  22. Avatar photo
    Madeline Basler

    So pretty, love what you did with the peppers!!! Happy March! Now if the snow would leave!

  23. Avatar photo
    Winding Spiral Case

    Gosh, this is genius! I've never cut my peppers like that before — you're so clever!

  24. I'm gonna do this for Mother's Day brunch this weekend — red/orange/yellow bell pepper flowers and green pepper stems! Thanks for the pepper art idea!

  25. Just wanted to say "Thank You" for continuing to add "Old" point values, it is very helpful! Love your website, always check here first when I want to make something yummy without breaking the bank! Thanks!

  26. I make similar frittatas and tortillas, but I never thought of decorating one (or anything) for Saint Patrick's using bell peppers. Nice touch!

  27. Avatar photo
    Kristen @ Best Food Processor Guide

    This looks Ahhh-mazing! Can’t wait to try it. Also, your inspiration board is where I would like to live currently – hence the constant re-pinning! Love It.

  28. Never made a frittata before…but tried this last night for St Paddy's Day. Used 6 whole eggs (instead of the 4 whites) and added parsley to the egg mixture. My green-pepper "shamrocks" weren't perfect…but still easy to see what they were supposed to be. So easy and very delicious! Highly recommend!

  29. Loved the Shamrock Frittata, very delicious!! beautiful presentation. See my site Thanks for the recipe ideas

  30. I made this last week and it was easy, and tasty. The longest part was preparing the potatoes. I don't have an ovenproof skillet so I just put on a lid after I added the eggs and peppers. Leftovers were great, too.

  31. Great recipe. Tried it this morning. Am happy to have a quick meal idea good for any meal. Love this website!

  32. Avatar photo
    Frank Cozzetto

    Gina, you mentioned that your friend has chickens. Does she sell her eggs and if so is she local? I've been getting mine from a farm in Commack but it's a bit of a drive. Thanks so much

    1. Avatar photo
      Skinnytaste Gina

      She doesn't sell them, it's just for her family. She's not actually supposed to have chickens here in LI 🙂

      1. Can you tell me how you would reheat?  I’m notorious for meal prepping and then murdering it in the reheat lol!  I appreciate you, Gina!

  33. Avatar photo

    Gina, what a fun a festive presentation! One of the most beautiful frittatas I've ever seen. Love this 🙂

  34. Avatar photo
    Elizabeth Cowie

    This is such a cute idea! I saw it earlier on Pinterest and already pinned! Cant wait to make for my fam.

  35. I'm sorry, i'm confused. The recipe calls for 4 large eggs and 4 egg whites. Do you use any egg yolks? PS. I love your site! I tell everybody about it!

    1. Never mind, I think I figured it out: Use 4 large eggs + 4 more egg whites. This is why I need your website so much: I am not a cook!

    1. Avatar photo
      Skinnytaste Gina

      You could probably keep it covered on low, and maybe turn it towards the end to make sure it cooks even.

    2. You could transfer all of the other ingredients into a pie pan and then pour the eggs on top. Pop that into the oven!

    3. HI there. Once it cooks and starts tots to set, push back the edges gently wit a spatula to let some of the uncooked egg get underneath as much as possible   Then cover with a lid or foil and cook until the top is no longer runny. 

  36. Avatar photo
    Leigh Ann Chatagnier

    I absolutely love this idea! So cute! I am with you on the frittata train, they are a great and inexpensive way to feed the family! Love your recipes!

  37. I don't know how you could bear to waste the yolks of those beautiful, farm fresh eggs! So I, too, hope you have an idea what to do with them. Thanks for the St. Pat's frittata idea!

    1. Avatar photo
      Skinnytaste Gina

      I couldn't either! SO I used the whites from some of the eggs in my fridge. These fresh egg yolks are not to be wasted! I usually cook them for my dog.

  38. Love the idea? Do you have any ideas on how to use the extra egg yolks? I know of like ice cream etc, but that doesn't sound particularly healthy lol 🙂

  39. Avatar photo
    Kate @Almond Butter Binge

    How pretty! It's actually Paleo, too, I think, if you use sweet potatoes or parsnips instead of the potatoes. Thanks so much for sharing!

  40. Am I the only one who hears fritatta and thinks of that one movie Morning Glory? Either way, delicious looking & love the healthy take on the St. Patty's Day theme 😉

  41. Avatar photo
    Jess @ The Baguette Diet

    Such a cute meal idea for St. Patrick's day! Love cheap, healthy recipes–thanks for sharing!

  42. Avatar photo
    Sandra Westerbeck

    Do you think this could work with sweet potatoes? It looks delicious. Your site is always so awesome.

    1. I love sweet potatoes in fritattas, I do it all the time. They would work great with this dish too – I like adding a little spice to counter the sweetness of the sweet potatoes.

  43. Avatar photo
    Erin @ The Spiffy Cookie

    Fun St. Patrick's Day fritatta with the four-leaf clover bell peppers! I actually did the same thing for pizza toppings which I am sharing tomorrow.