Bell Pepper and Potato Frittata
fromskinnytaste.comwww.skinnytaste.com/bell-pepper-and-potato-frittata
Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper 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!
Ingredients
Instructions
Preheat the oven to 400°F.
Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon salt and fresh cracked pepper and beat until blended.
Heat a 10-inch nonstick oven safe skillet over medium heat.
Add the oil and the potatoes, season with 1/4 teaspoon 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 adding the shallots to the pan the last 2 to 3 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.
Nutrition
- Serving Size
- 1 /4th
- Calories
- 147 kcal
- Carbohydrate Content
- 12 g
- Protein Content
- 11 g
- Fat Content
- 6 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.02 g
- Cholesterol Content
- 186 mg
- Sodium Content
- 421 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 4 g
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