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
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.
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.
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
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