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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 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!
Ingredients
- 3 thin slices green bell pepper (sliced into 1/4-inch thin slices crosswise)
- 4 large eggs
- 4 large egg whites (3/4 cup plus 1 tbsp)
- 1/2 kosher salt ( and black pepper to taste)
- 1 teaspoon olive oil
- 1/4 cup minced shallots
- 1 medium Yukon Gold Potatoes (peeled and diced into 1/2-inch pieces (7 oz) )
- 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 1/4 teaspoon salt and fresh cracked pepper and beat until blended.
- Heat a 10-inch nonstick oven safe skillet over medium heat.
- Add the oil and the potatoes, season with 1/4 teaspoon 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 adding the shallots to the pan the last 2 to 3 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.
Nutrition
Serving: 1/4th, Calories: 147kcal, Carbohydrates: 12g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 421mg, Potassium: 388mg, Fiber: 2g, Sugar: 2g, Vitamin A: 336IU, Vitamin C: 12mg, Calcium: 42mg, Iron: 2mg
- WW Points: 0