Name: Bell Pepper and Potato Frittata Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 4 green bell pepper; 4 large eggs; 4 large egg whites; kosher salt and pepper; 1 tsp olive oil; ¼ cup shallots; 7 oz medium Yukon Gold potatoes; ¼ tsp garlic powder; ¼ tsp paprika

How To Make Bell Pepper and Potato Frittata

Perfect for breakfast or brunch, this potato frittata cooked together with eggs, shallots, bell pepper, and Yukon potatoes are surely going to be a hit!

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

4green bell pepper,sliced into ¼-inch thin slices, crosswise
4largeeggs
4largeegg whites
kosher salt and pepper,to taste
1tspolive oil
¼cupshallots,minced
7ozmedium Yukon Gold Potatoes,peeled, diced into ½-inch pieces
¼tspgarlic powder
¼tsppaprika

Instructions

Preheat the oven to 400 degrees 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 for 2 to 3 minutes until golden,
Add the potatoes, then season with salt, garlic powder, paprika, and black pepper.
Cover and cook the potatoes for about 12 to 15 minutes over medium-low heat, stirring occasionally, until crisp and tender.
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 for 6 to 8 minutes until the edges are set.
Transfer the skillet to the oven and bake for 8 to 10 minutes, until the frittata is completely set and cooked through.
Remove from the oven and transfer onto a large plate.
Cut into 4 wedges and serve.