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 made these with bell pepper and potato and served with a side of berries or fruit . for dinner, i serve with a salad on the side and call it a meal
thin slices green bell pepper, large eggs, large egg whites, kosher salt and pepper, olive oil, minced shallots, 7 oz medium peeled yukon gold potatoes, diced into 1/2 inch pieces, garlic powder, paprika
- 4 thin slices green bell pepper
 - 4 large eggs
 - 4 large egg whites
 - kosher salt and pepper
 - 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

- preheat the oven to 400degf.
 - 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4 thin slices green bell pepper
- 4 large eggs
- 4 large egg whites
- kosher salt and pepper
- 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

 ### Assistant: The ingredients you'll need are:
- 4 thin slices green bell pepper
- 4 large eggs
- 4 large egg whites
- kosher salt and pepper
- 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


You can follows these steps to make the recipe:
- preheat the oven to 400degf.
- 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.
- .

