Bell Pepper and Potato Frittata. Egg frittatas are my answer to an easy, inexpensive meal solution whether I’m having it for breakfast, lunch or dinner. I served these with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!
Four-Leaf Clover Frittata
This Bell Pepper and Potato Frittata feels extra lucky this time of year. When you slice the bell peppers, they look just like little four-leaf clovers—perfect for a St. Patrick’s Day brunch! Tender potatoes and sweet peppers cook together in a skillet, then get finished with eggs for a simple, cozy dish that’s great for breakfast or brinner. This one’s vegetarian, naturally gluten-free and dairy-free and it’s great for meal prep!Enjoy it with a Shamrock Shake and Rainbow Fruit Skewers for a fun festive meal.
Why This Works
This is such a fun St Patricks day frittata, but you can also dice the peppers and enjoy it any time of the year!
- Perfect for a lucky St. Patrick’s Day brunch
- Great for breakfast or brinner
- Naturally gluten-free, dairy-free and vegetarian
- Great for meal prep and reheats well
My Go-To St Patricks Day Breakfast
I start by preheating the oven to 400°F. In a large bowl, I whisk together the eggs and egg whites with salt and freshly cracked black pepper until well combined. You can also use all whole eggs if you wish.
Next, I heat a 10-inch nonstick oven-safe skillet over medium heat and add the oil and potatoes. Season them with salt, garlic powder, paprika, and black pepper, then cover and cook over medium-low heat, stirring occasionally, until the potatoes are tender and lightly crisp, about 12 to 15 minutes. During the last 2 to 3 minutes, I add the shallots so they soften and become fragrant. You can also save time by using leftover potatoes.
Once the potatoes are ready, pour the egg mixture into the skillet. Then arrange the sliced bell peppers on top—when you slice them crosswise they look like little four-leaf clovers, which makes this frittata feel extra lucky, especially around St. Patrick’s Day. Reduce the heat to low and cook until the edges begin to set, about 6 to 8 minutes.
Finally, transfer the skillet to the oven and bake until the frittata is completely set and cooked through, about 8 to 10 minutes. Let it cool slightly, then slide it onto a large plate, cut it into wedges, and serve.
Leftovers
Leftover frittata keeps really well, which makes this great for meal prep. Store slices in an airtight container in the refrigerator for up to 4 days. It’s perfect for quick breakfasts or even a simple lunch.
Reheating
To reheat, warm a slice in the microwave for about 30 to 60 seconds, or heat it in a skillet over low heat until warmed through. You can also enjoy it cold or at room temperature, which makes it great for brunch spreads or packed lunches.
Variations
You can easily change this frittata based on what you have on hand. Add spinach, mushrooms, or zucchini for extra vegetables, or sprinkle a little shredded cheese on top before baking. If you want to boost the protein, diced ham or turkey sausage would also work well.
More Frittata Recipes You Might Enjoy:
Yield: servings
Serving Size: 1 /4th
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Preheat the oven to 400°F.
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Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon salt and fresh cracked pepper and beat until blended.
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Heat a 10-inch nonstick oven safe skillet over medium heat.
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Add the oil and the potatoes, season with 1/4 teaspoon 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 adding the shallots to the pan the last 2 to 3 minutes.
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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.
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Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
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Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.
Last Step:
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Serving: 1 /4th, Calories: 147 kcal, Carbohydrates: 12 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.02 g, 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
