Ingredients
4green bell pepper,sliced into ¼-inch thin slices, crosswise
4largeeggs
4largeegg whites
kosher salt and pepper,to taste
1tspolive oil
¼cupshallots,minced
7ozmedium Yukon Gold Potatoes,peeled, diced into ½-inch pieces
¼tspgarlic powder
¼tsppaprika
Preparation
Preheat the oven to 400 degrees 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 for 2 to 3 minutes until golden,
Add the potatoes, then season with salt, garlic powder, paprika, and black pepper.
Cover and cook the potatoes for about 12 to 15 minutes over medium-low heat, stirring occasionally, until crisp and tender.
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 for 6 to 8 minutes until the edges are set.
Transfer the skillet to the oven and bake for 8 to 10 minutes, until the frittata is completely set and cooked through.
Remove from the oven and transfer onto a large plate.
Cut into 4 wedges and serve.
