Shamrock Frittata

This was our festive dinner for tonight. We do breakfast for dinner every so often and this fit the bill. I saw the idea over at Skinnytaste. The recipe doesn't call for any meat but you could totally add a little cooked and crumbled bacon or some chopped ham. Whichever your family prefers. Enjoy!

Ingredients:
4 large eggs
4 egg whites
1 Tbsp. butter
1/4 cup minced onion
1 russet potato peeled and diced into 1/2" cubes
3 thin slices of green bell pepper (cut crosswise into pepper)
salt and pepper
garlic powder
dried chives

Preparation:
Heat a 10" non-stick oven safe skillet over medium heat. Add 1 Tbsp. butter and melt. Add minced onion and saute for 2-3 minutes. Next add diced potatoes. Season with salt and pepper and garlic powder and mix well. Cover and cook potatoes over medium-low heat stirring occasionally. Cook until tender, about 12-15 minutes. While the potatoes are cooking crack the eggs into a bowl and season with salt, pepper, and chives, whisking well. Once the potatoes are cooked pour the egg mixture into the skillet. Arrange the bell peppers on top in a shamrock pattern. Turn the heat down to low and cook until the edges of the eggs are set, about 6-8 minutes. Next put the skillet in a 400 degree F oven and bake until eggs are completely cooked through, about 8-10 minutes. Remove from oven, cut into fourths and serve!