Bell Pepper and Potato Frittata

Name: Bell Pepper and Potato Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $8.31 /serving

Author : Gina

bell pepper omelette

Ingredients

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4 thin slices green bell pepper (sliced into 1/4-inch thin slices crosswise)4 large eggs4 large egg whiteskosher salt and pepper (to taste)1 teaspoon olive oil1/4 cup minced shallots1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces1/4 tsp garlic powder1/4 tsp paprika

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Instructions

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Step 1

Preheat the oven to 400°F.

Step 2

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.