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.