144 Cals 11 Protein 12 Carbs 6 Fats
PREP TIME:
10 mins
COOK TIME:
40 mins
TOTAL TIME:
50 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
Egg frittatas are my answer to an easy, inexpensive meal solution whether I”m having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!
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
INSTRUCTIONS
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.
Serving: 1/4th, Calories: 144kcal, Carbohydrates: 12g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 127mg, Fiber: 1g, Sugar: 1gBlue Smart Points:1Green Smart Points:5Purple Smart Points:0Points +:4
Health & Nutrition
