Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Robyn Webb
Recipe by Cooking Light April 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

265 calories; calories from fat 26%; fat 7.6g; saturated fat 4.6g; mono fat 1.6g; poly fat 0.7g; protein 19.6g; carbohydrates 31.3g; fiber 5.7g; cholesterol 24mg; iron 5.1mg; sodium 800mg; calcium 251mg.
Advertisement