Florentine Frittata

Florentine Frittata Recipe
Randy Mayor; Jan Gautro
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.


4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Preheat broiler.

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

Robyn Webb,

Cooking Light

April 2001
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