Green pepper and potato frittata. Egg Frittata is my answer to an easy and affordable meal solution, no matter what you eat for breakfast, lunch, or dinner. I served this with berries or fruit. We serve salad with dinner and call it a meal!
Four Leaf Clover Frittata
I feel like this green pepper and potato frittata is my lucky break this year. When you cut a bell pepper, it looks like a small four-leaf clover. Perfect for St. Patrick’s Day brunch! Cook tender potatoes and sweet peppers together in a skillet, then top with eggs for a simple and cozy dish perfect for breakfast or dinner. This product is vegetarian, naturally gluten-free, dairy-free, and great for meal prep! Enjoy a festive meal with a shamrock shake and rainbow fruit skewers.
Why this works
This is a really fun St. Patrick’s Day frittata, but you can also dice the peppers and enjoy it any time of year!
- Perfect for your lucky St. Patrick’s Day brunch.
- Great for breakfast or briner.
- Naturally Gluten Free, Dairy Free, Vegetarian Friendly
- Perfect for meal prep and reheating
St. Patrick’s Day Breakfast I Want To Go To
First, preheat the oven to 400°F. In a large bowl, whisk the eggs and egg whites with salt and freshly cracked pepper until well combined. You can use whole eggs if you like.
Next, heat a 10-inch nonstick oven-safe skillet over medium heat and add the oil and potatoes. Season with salt, garlic powder, paprika, and pepper, then cover and cook over medium-low heat, stirring occasionally, until the potatoes are tender and slightly crisp, about 12 to 15 minutes. Add the shallots during the last 2 to 3 minutes, allowing them to soften and become more fragrant. You can also save time by using up leftover potatoes.
Once the potatoes are ready, pour the egg mixture into the skillet. Then arrange the sliced bell peppers on top. When cut crosswise, it looks like a small four-leaf clover. This makes this frittata feel lucky, especially on St. Patrick’s Day. Reduce heat to low and cook until edges begin to set, about 6 to 8 minutes.
Finally, transfer the skillet to the oven and bake until the frittata is set and cooked through, about 8 to 10 minutes. Let cool slightly, then slide onto a large plate, cut into wedges and serve.
remain
Leftover frittata keeps really well so it’s great for meal prep. Store in an airtight container in the refrigerator for up to 4 days. It’s also perfect for a quick breakfast or light lunch.
reheat
To reheat, warm the slices in the microwave for about 30 to 60 seconds or in a skillet over low heat until warmed through. It can be enjoyed cold or at room temperature, making it a great brunch spread or lunch box.
strain
You can easily vary this frittata depending on what you have on hand. Add spinach, mushrooms, or zucchini for extra veggies, or sprinkle some shredded cheese on top before baking. If you want to increase your protein, chopped ham or turkey sausage also works well.
More frittata recipes you might enjoy:
produce: night soil
Serving Size: 1 /4th
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Preheat 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 pepper and beat until well combined.
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Heat a 10-inch nonstick oven-safe skillet over medium heat.
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Add the oil and potatoes and season with 1/4 teaspoon salt, garlic powder, paprika, and pepper. Cover potatoes and cook over medium-low heat, stirring occasionally, until crisp-tender. Simmer for about 12 to 15 minutes, adding the shallots to the pan during the last 2 to 3 minutes.
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Pour egg mixture into skillet. If desired, carefully arrange the bell peppers to create a shamrock pattern. Reduce heat to low and cook until edges are cooked, 6 to 8 minutes.
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Transfer skillet to oven and bake frittata for 8 to 10 minutes, until set and cooked through.
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Remove from oven and transfer to a large plate. Cut into 4 wedges and serve.
Final step:
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clothing material: 1 /4th, calorie: 147 calorie, carbohydrate: 12 g, protein: 11 g, province: 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, steel: 2 mg
