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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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!
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. 🙂
This is amazing!
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! Â
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!
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.
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.
Correct. Fixed in directions now, thank you!
Can I make this a few days ahead of time and freeze?
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!