Egg frittatas are so easy and inexpensive. You can throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which, of course, MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This ones vegetarian - perfect if you need a meatless Monday dish idea, and its naturally gluten-free. You know the drill ---> SHARE to save for yourself! Bell Pepper and Potato Frittata (via Skinnytaste) 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 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 How to make it: 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.
Posted on: Sat, 15 Mar 2014 17:45:01 +0000
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