Ingredients
Scale
- 3 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
- 4 large eggs
- 4 large egg whites, 3/4 cup plus 1 tbsp
- 1/2 kosher salt, and black pepper to taste
- 1 teaspoon olive oil
- 1/4 cup minced shallots
- 1 medium yukon gold potatoes, peeled and diced into 1/2-inch pieces (7 oz)
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Preheat the oven to 400°F.
- In a large bowl, crack the eggs and egg whites. Add 1/4 teaspoon salt and cracked black pepper; beat until well blended.
- Heat a 10-inch nonstick oven-safe skillet over medium heat.
- Add the olive oil and diced potatoes. Season with 1/4 teaspoon salt, garlic powder, paprika, and black pepper. Cover and cook until the potatoes are crisp and tender, about 12 to 15 minutes, adding the minced shallots for the last 2 to 3 minutes.
- Pour the egg mixture into the skillet. Arrange the sliced bell peppers on top creatively, if desired. Reduce the heat to low, cooking until the edges of the frittata are set, about 6 to 8 minutes.
- Transfer the skillet to the oven and bake for 8 to 10 minutes until the frittata is completely set.
- Remove the skillet from the oven, transfer the frittata onto a large plate, cut into 4 wedges, and serve.
Last Step:
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Experiment with different vegetables and herbs for added flavor.
Serve warm or at room temperature for a delightful meal any time of day.
Great for using up leftover vegetables!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 174
- Sugar: 1g
- Sodium: 224mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg