Bell Pepper and Potato Frittata
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
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!
- 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.
Serving: 1/4th, Calories: 144kcal, Carbohydrates: 12g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 186mg, Sodium: 127mg, Potassium: 0mg, Fiber: 1g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 1
Points +: 4