Potato and Bell-Pepper Frittata with Thyme
- Total Time
Like all frittatas, this one can be served immediately. If you prefer, you can make it up to 1 hour ahead of time, and serve it at room temperature.
olive oil2 tsp
sweet red pepper(s)2 medium, seeded and thinly sliced
uncooked onion(s)1 medium, thinly sliced
garlic clove(s)2 clove(s), medium, minced
uncooked potato(es)1 small, cooked and thinly sliced
dried thyme½ tsp, crumbled
egg white(s)2 large
table salt½ tsp
black pepper¼ tsp, freshly ground
- Heat the oil in a medium nonstick skillet with an ovenproof handle over medium heat. Add the bell peppers, onion, and garlic; cook, stirring occasionally, until softened, 7–8 minutes. Stir in the potato and thyme; cook, stirring occasionally, about 5 minutes.
- Preheat the broiler. In a small bowl, lightly beat the eggs, egg whites, salt, and pepper; pour over the vegetables, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12–15 minutes. Place the frittata in the skillet under the broiler and broil until the top is lightly browned, about 2 minutes. Let stand 5 minutes before serving. Yields 1/4 of frittata per serving.