Bell Pepper and Potato Frittata (70 characters or less)
Easy, inexpensive egg frittatas with bell peppers and potatoes make for a versatile meal any time.
A quick and simple dish that can be enjoyed at breakfast, lunch, or dinner. Perfect for a light yet satisfying meal.
Instructions
- 1
Preheat the oven to 400°F.
- 2
Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon salt and fresh cracked pepper and beat until blended.
- 3
Heat a 10-inch nonstick oven-safe skillet over medium heat.
- 4
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 15 minutes; add the shallots to the pan the last 3 minutes.
- 5
Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top for a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, about 8 minutes.
- 6
Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, about 10 minutes.
- 7
Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the gentle warmth of this frittata linger on your palate - it's a quiet celebration of simplicity, where each bite whispers of sunlit gardens and a well-balanced meal. Buon appetito!
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