Florentine Frittata

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)
Recipe from Cooking Light

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Nutritional Information

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

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.
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