Bell Pepper and Potato Frittata

 Prep Time:  10 minutes    Cook Time:  40 minutes    Total Time:  50 minutes

4 thin slices green bell pepper (sliced into 1/4 -inch thin slices crosswise)

4 large eggs

4 large egg whites

kosher salt adn pepper (to taste)

1 tsp olive oi

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

1. Preheat oven to 400 degrees.

2.  Crack the eggs and egg whites into a large bowl.  Add salt and fresh cracked pepper and beat until blended.

3.  Heat a 10-inch nonstick oven safe skillet over medium heat.  Add the oil land shallots to the pan and cook until golden, 2 to 3 minutes.

4.  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.

5.  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 cool until the edges are set, 6 to 8 minutes.

6.  Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.

7.  Remove from the oven and transfer onto a large plate.  Cut into 4 wedges and serve.