Bell Pepper and Potato Frittata

Bell Pepper and Potato Frittata. Egg fries are my answer to an easy, inexpensive meal solution, whether I eat it for breakfast, lunch or dinner. I served these with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!

Bell Pepper and Potato Frittata. Egg frettas are my answer to an easy, inexpensive meal solution, whether I eat it for breakfast, lunch or dinner. Bell Pepper and Potato Frittata

You can literally throw everything into a frittata and call it a meal, but I thought it would be fun to make this a St Patrick's Day theme for breakfast recipe. Which of course MUST have yukon gold potatoes, and to create a shamrock design, I cut my peppers into flower shapes – This Bell Pepper and Potato Frittata design is totally optional! This vegetarian, perfect if you need a meatless Monday dish idea and it is naturally gluten free.

Several St Patrick's breakfasts and snack ideas are a frothy Shamrock shake, rainbow fruit skewer with yogurt fruit dip and Guacamole Deviled Egg.

Fresh farm eggs of varied color.

I'm not sure if there is anything as beautiful as fresh eggs for the farm. A friend of mine raises chickens in her garden and gave me some of her eggs, and the colors were so beautiful that I would barely crack them. The egg yolks are so orange, it's hard to believe I made this frittata with half egg whites.

Crack eggs in bowl.

More Frittata recipes you may enjoy:

Bell Pepper and Potato Frittata

Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 min

Egg frettas are my answer to an easy, inexpensive meal solution, whether I eat it for breakfast, lunch or dinner. I made these with paprika 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 of green bell pepper, sliced ​​into 1/4-inch thin slices across
  • 4 large eggs
  • 4 large egg whites
  • kosher salt and pepper, to taste
  • 1 teaspoon of olive oil
  • 1/4 cup minced shallots
  • 1 (7 oz) medium peeled Yukon gold potatoes, 1/2-inch cubes
  • 1/4 teaspoon garlic powder
  • 1/4 tsp paprika
  • Preheat oven to 400 ° F.

  • Crack eggs and egg whites in a large bowl. Add salt and freshly cracked pepper and beat until blended.

  • Heat a 10-inch non-stick oven safe frying pan 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, bell pepper and black pepper. Cover and cook the potatoes on medium-low heat, stirring occasionally, until crisp and tender, approx. 12 to 15 minutes.

  • Pour the egg mixture into the skillet. Carefully place bell pepper on top to create a shamrock pattern if desired. Reduce heat to low and cook until edges are set, 6 to 8 minutes.

  • Transfer the skillet to the oven and bake it until the frittata is completely set and cooked through, 8 to 10 minutes.

  • Remove it from the oven and transfer it to a large plate. Cut into 4 wedges and serve.

Serving: 1/4, calories: 144 kcal, carbohydrates: 12 g, protein: 11 g, fat: 6 g, saturated fat: 2 g, cholesterol: 186 mg, sodium: 127 mg, fiber: 1 g, sugar: 1g

Blue Smart Points: 1

Green smart points: 5

Purple Smart Points: 0

Points +: 4

Keywords: bell pepper and potato Frittata, bell pepper omelet, healthy st patrick's day recipes, potato omelette, st patrick's breakfast

Cooking and seasoning egg mixture.Pour the egg mixture over the cooked cubes.Placing sliced ​​peppers in shamrock shapes on the skillet with the egg band.

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