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!
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 to 15 minutes adding the shallots to the pan the last to 3 minutes.
- 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, to 8 minutes.
- 6
Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, to 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 the ingredients linger on your palate-this dish is a quiet celebration of simplicity, where each bite whispers of sunlit gardens and the quiet joy of a well-balanced meal. Buon appetito.
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