Florentine Frittata

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

Preparation

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.