Bell Pepper and Potato Frittata
Bell Pepper and Potato FrittataYou 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.
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.
More Frittata Recipes You Might Enjoy:
- Spinach and Feta Frittata
- Mushroom Shallot Frittata
- Caramelized Onion, Zucchini and Red Pepper Frittata
- Asparagus and Swiss Cheese Frittata
- Tomato and Zucchini Frittata
Bell Pepper and Potato Frittata
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
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.
Last Step:
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Do you cover it before you put it in the oven?
no
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
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…..so who is correct?
Personally, my husband and I do prefer good or scrambled eggs in lieu of frittata.
Thanks
I’m a great fan of your!,
Jan Dobson
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.
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!
Delicious! Love all your recipes.
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.
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.
Great!
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A really good frittata! This was super easy to make and flavorful.
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I made this today with a twist or two. It’s sooooo good! Thanks for the recipe.
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What is the point of adding extra egg whites instead of the whole egg?
You don't have to, but I do this to lighten it.
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.
Could you cook it completely in the oven or is the stovetop stop a necessity?
You probably could!
Can this be frozen?
thanks!
Cary
I'm also wondering if this could be frozen or reheated throughout the week.
Sure!
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!
Awesome!
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!
Just made this today with sweet potatoes and red bell peppers. Delicious!