Potato and bell pepper frittata with thyme
Sweet red pepper(s)
2 medium, seeded and thinly sliced
1 medium, thinly sliced
2 medium clove(s), minced
1 small, cooked and thinly sliced
½ tsp, crumbled
4 large egg(s)
¼ 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.