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Bell Pepper and Potato Frittata
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Bell Pepper and Potato Frittata Skinnytaste.com Servings: 4 • Size: 1/4th • Old Points: 3 • Weight Watcher Points+: 4 pt Calories: 144 • Fat: 6 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 1 g Sodium: 127 mg (without salt) • Cholest: 186 mg Ingredients: | |
4 thin slices | green bell pepper, sliced into 1/4-inch thin slices crosswise |
4 large | eggs |
4 large | egg whites |
kosher salt, to taste | |
pepper, to taste | |
1 teaspoon | olive oil |
1/4 cup | minced shallots |
1 (7 oz) medium | peeled Yukon Gold Potatoes, diced into 1/2-inch pieces |
1/4 tsp | garlic powder |
1/4 tsp | paprika |
Ingredients:
Preheat the oven to 400°F.
Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with 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.
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.
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