This was good, but the water was too much liquid. Next time I'll make without the addition of water.
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.
Yield: 4 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 265
- Calories from fat: 26%
- Fat: 7.6g
- Saturated fat: 4.6g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.7g
- Protein: 19.6g
- Carbohydrate: 31.3g
- Fiber: 5.7g
- Cholesterol: 24mg
- Iron: 5.1mg
- Sodium: 800mg
- Calcium: 251mg
- 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.
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