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Florentine Frittata

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 wedge)
Frozen hash browns are great to have on hand and pair well with the feta cheese and spinach. For a new twist next time, try a combination of broccoli and sharp cheddar or Swiss cheese.

Ingredients

  • 2 tablespoons water
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 (16-ounce) carton egg substitute
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 teaspoons butter
  • 2 cups thinly sliced Vidalia or other sweet onion
  • 2 cups frozen shredded hash brown potatoes
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • 3/4 cup (3 ounces) crumbled feta cheese

Nutrition Information

  • calories 265
  • caloriesfromfat 26 %
  • fat 7.6 g
  • satfat 4.6 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 19.6 g
  • carbohydrate 31.3 g
  • fiber 5.7 g
  • cholesterol 24 mg
  • iron 5.1 mg
  • sodium 800 mg
  • calcium 251 mg

How to Make It

  1. Combine the first 7 ingredients in a medium bowl; set aside.

  2. Melt butter in a 10-inch cast-iron or nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add potatoes; cook 9 minutes or until lightly browned, stirring occasionally. Pour egg mixture over onion mixture. Arrange bell pepper slices on top of frittata. Cook 7 minutes or until set. Sprinkle with cheese. Wrap handle of pan with foil.

  3. Preheat broiler.

  4. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.