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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 potato, 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 pepper; beat until blended.
- Heat a 10-inch nonstick oven-safe skillet over medium heat. Add oil and potatoes, seasoning with 1/4 teaspoon salt, garlic powder, paprika, and black pepper. Cover and cook for 12 to 15 minutes, stirring occasionally, adding shallots in the last 2 to 3 minutes.
- Pour the egg mixture into the skillet. Arrange the bell peppers on top. Reduce heat to low and cook until the edges are set, about 6 to 8 minutes.
- Transfer the skillet to the oven and bake until the frittata is completely set, around 8 to 10 minutes.
- Remove from the oven, transfer onto a large plate, cut into wedges, and serve.
Notes
For added flavor, you can include different herbs like thyme or parsley.
Ensure the skillet is oven-safe to avoid any mishaps while baking the frittata.
This frittata can be served hot or at room temperature, making it versatile for any meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 200mg