Looking for another festive food to have this weekend? Check out this super easy, quick and delicious frittata! I hate the word frittata, I wont say it! I say egg pie, or egg dish, or egg thing, but not frittata. I dont know why but it just bother me. Odd, because I absolutely love them! They stay so well in the fridge, reheat perfectly (so make it ahead and have it on hand in no time), and you can even slice it, pop it between a whole wheat bagel or English muffin and viola…instant breakfast sandwich. You can use whatever youd like, and its the perfect way to clean up odd amounts of left overs (like leftover meats, cheeses, roasted veggies, even pasta) but these pepper shamrocks are perfect for St. Pattys Day! Be sure to share to save on your timeline! 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 Ingredients: 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. Source: Skinnytaste
Posted on: Fri, 14 Mar 2014 17:05:00 +0000
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