Bell Pepper and Potato Frittata
You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day themed breakfast recipe. Which of course MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – This Bell Pepper and Potato Frittata design is completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.
More St Patricks day breakfast and snack ideas are a frothy Shamrock Shake, Rainbow Fruit Skewers with Yogurt Fruit Dip and Guacamole Deviled Eggs.
I’m not sure if there’s anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn’t want to crack them. The yolks are so orange, it’s hard to believe I made this frittata with half egg whites.
More Frittata Recipes You Might Enjoy:
- Spinach and Feta Frittata
- Mushroom Shallot Frittata
- Caramelized Onion, Zucchini and Red Pepper Frittata
- Asparagus and Swiss Cheese Frittata
- Tomato and Zucchini Frittata
Bell Pepper and Potato Frittata
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
Instructions
- Preheat the oven to 400°F.
- Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
- 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.
- 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.
- 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.
Last Step:
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