Bell Pepper and Potato Frittata. Egg frittatas are my reply to a straightforward, cheap meal resolution whether or not I’m having it for breakfast, lunch or dinner. I served these with a facet of berries or fruit. For dinner, I serve with a salad on the facet and name it a meal!
4-Leaf Clover Frittata
This Bell Pepper and Potato Frittata feels additional fortunate this time of 12 months. If you slice the bell peppers, they give the impression of being similar to little four-leaf clovers—good for a St. Patrick’s Day brunch! Tender potatoes and candy peppers cook dinner collectively in a skillet, then get completed with eggs for a easy, cozy dish that’s nice for breakfast or brinner. This one’s vegetarian, naturally gluten-free and dairy-free and it’s nice for meal prep!Take pleasure in it with a Shamrock Shake and Rainbow Fruit Skewers for a enjoyable festive meal.

My Go-To St Patricks Day Breakfast



I begin by preheating the oven to 400°F. In a big bowl, I whisk collectively the eggs and egg whites with salt and freshly cracked black pepper till effectively mixed. You may as well use all entire eggs if you want.
Subsequent, I warmth a 10-inch nonstick oven-safe skillet over medium warmth and add the oil and potatoes. Season them with salt, garlic powder, paprika, and black pepper, then cowl and cook dinner over medium-low warmth, stirring sometimes, till the potatoes are tender and calmly crisp, about 12 to fifteen minutes. Over the last 2 to three minutes, I add the shallots so that they soften and grow to be aromatic. You may as well save time by utilizing leftover potatoes.
As soon as the potatoes are prepared, pour the egg combination into the skillet. Then prepare the sliced bell peppers on high—while you slice them crosswise they seem like little four-leaf clovers, which makes this frittata really feel additional fortunate, particularly round St. Patrick’s Day. Cut back the warmth to low and cook dinner till the sides start to set, about 6 to eight minutes.
Lastly, switch the skillet to the oven and bake till the frittata is totally set and cooked by means of, about 8 to 10 minutes. Let it cool barely, then slide it onto a big plate, lower it into wedges, and serve.
Leftovers
Leftover frittata retains rather well, which makes this nice for meal prep. Retailer slices in an hermetic container within the fridge for as much as 4 days. It’s good for fast breakfasts or perhaps a easy lunch.
Reheating
To reheat, heat a slice within the microwave for about 30 to 60 seconds, or warmth it in a skillet over low warmth till warmed by means of. You may as well take pleasure in it chilly or at room temperature, which makes it nice for brunch spreads or packed lunches.
Variations
You’ll be able to simply change this frittata based mostly on what you will have available. Add spinach, mushrooms, or zucchini for additional greens, or sprinkle a bit shredded cheese on high earlier than baking. If you wish to enhance the protein, diced ham or turkey sausage would additionally work effectively.

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Yield: servings
Serving Measurement: 1 /4th
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Preheat the oven to 400°F.
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Crack the eggs and egg whites into a big bowl. Add 1/4 teaspoon salt and recent cracked pepper and beat till blended.
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Warmth a 10-inch nonstick oven protected skillet over medium warmth.
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Add the oil and the potatoes, season with 1/4 teaspoon salt, garlic powder, paprika and black pepper. Cowl and cook dinner the potatoes over medium-low warmth, stirring sometimes, till crisp and tender, about 12 to fifteen minutes including the shallots to the pan the final 2 to three minutes.
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Pour the egg combination into the skillet. Fastidiously prepare the bell peppers on high to create a shamrock sample if desired. Cut back the warmth to low and cook dinner till the sides are set, 6 to eight minutes.
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Switch the skillet to the oven and bake till the frittata is totally set and cooked by means of, 8 to 10 minutes.
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Take away from the oven and switch onto a big plate. Minimize into 4 wedges and serve.
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Serving: 1 /4th, Energy: 147 kcal, Carbohydrates: 12 g, Protein: 11 g, Fats: 6 g, Saturated Fats: 2 g, Polyunsaturated Fats: 1 g, Monounsaturated Fats: 3 g, Trans Fats: 0.02 g, Ldl cholesterol: 186 mg, Sodium: 421 mg, Potassium: 388 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 336 IU, Vitamin C: 12 mg, Calcium: 42 mg, Iron: 2 mg



