St. Patrick's Day Fritatta

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.