Tag: chef ramsay recipe for yokan gold pto

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. For breakfast, I’ll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.

I’m not sure if there’s anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn’t want to crack them. The yolks are so orange, it’s hard to believe I made this frittata with half egg whites.

Bell Pepper and Potato Frittata
Servings: 4 • Size: 1/4th • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 144 • Fat: 6 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 1 g
Sodium: 127 mg (without salt)  • Cholest: 186 mg


  • 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


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.

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