Potato and bell pepper frittata with thyme

1 - 4
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Like all frittatas, this one can be served immediately for a hearty breakfast or brunch. But if you prefer, you can make it up to 1 hour ahead of time, and serve it at room temperature. It doesn't get much more convenient than that. This frittata features sweet red peppers, onions, garlic, and dried thyme. Feel free to experiment with whatever vegetables and dried spices that you have on hand. The best part of making a frittata is its versatility, while the hardest part is letting the eggs cook totally undisturbed until they're set. You'll be tempted to give it a stir or two, but don't give in!


Olive oil

2 tsp

Sweet red pepper(s)

2 medium, seeded and thinly sliced

Uncooked onion(s)

1 medium, thinly sliced

Garlic clove(s)

2 medium clove(s), minced

Uncooked potato(es)

1 small, cooked and thinly sliced

Dried thyme

½ tsp, crumbled


4 large egg(s)

Egg white(s)

2 large

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. 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.
  2. 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.