Bell Pepper and Potato Frittata
"Egg frittatas provide a simple and budget-friendly option for any meal, be it breakfast, lunch, or dinner. This version features vibrant bell peppers and hearty potatoes, and I love to pair it with a side of fresh berries or seasonal fruit. For a more substantial evening meal, I often add a crisp salad alongside, transforming it into a delightful feast!"
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Ingredients
- 4 thin slices green bell pepper
- 4 large eggs
- 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
- 4 large egg whites
- kosher salt and pepper
- 1 teaspoon olive oil
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
- 2
In a spacious bowl, crack open the eggs along with the egg whites. Sprinkle in a pinch of salt and some freshly ground black pepper, then whisk until the mixture is well combined.
- 3
Place a 10-inch nonstick skillet that is safe for oven use over medium heat. Pour in the oil and add the shallots, sautéing them until they turn a lovely golden brown, which should take around 2 to 3 minutes.
- 4
Incorporate the diced potatoes into the skillet, seasoning them with salt, garlic powder, paprika, and black pepper. Cover the skillet and cook the potatoes on medium-low heat, stirring occasionally, until they are both crisp and tender, approximately 12 to 15 minutes.
- 5
Carefully pour the beaten egg mixture into the skillet. If you wish, arrange the bell pepper slices on top in a shamrock design. Lower the heat to low and allow the frittata to cook until the edges begin to firm up, about 6 to 8 minutes.
- 6
Move the skillet into the preheated oven and bake the frittata until it is fully set and cooked through, which should take about 8 to 10 minutes.
- 7
Once done, take the skillet out of the oven and transfer the frittata to a large serving plate. Slice it into 4 wedges and enjoy!