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Bell Pepper and Potato Frittata

Makes 4 Servings

Macros: 149 cal, fat 6g, carbs 12g, protein 11g, fibre 2g


  • 4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise

  • 4 large eggs

  • 4 large egg whites

  • kosher salt and 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


  • 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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