Florentine Frittata

Name: Florentine Frittata
Yield: 4 servings (serving size: 1 wedge)
Ingredients: 2 tablespoons water; ½ teaspoon dried basil; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt; ¼ 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; ¾ cup (3 ounces) crumbled feta cheese

4 Ratings
4 Reviews

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.

By Robyn Webb

Recipe by Cooking Light April 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:

4 servings (serving size: 1 wedge)

Nutrition Info

Directions

Step 1
Combine the first 7 ingredients in a medium bowl; set aside.

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Step 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.
Step 3
Preheat broiler.
Step 4
Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.

Nutrition Facts

Per Serving:

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.

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rwippel

08/17/2014

This was good, but the water was too much liquid. Next time I'll make without the addition of water.

EllenDeller

08/03/2011

Have made this many times, and it's always good. Sometimes I use fresh herbs (like tonight because summer means fresh herbs in the garden!), sometimes fresh chopped spinach instead of frozen. I've also added sliced kalmata olives on top. Be careful that the potatoes don't burn--my stove is a little hot (and electric, doggone it), so I have to use more of a medium low than a medium high setting. Salad and bread--and you've got dinner. My husband and I usually each eat one third, then share the last third for lunch the next day.

yoohoopug

06/19/2010

Overall this was very tasty! The feta was a bit overwhelming, so I'll reduce the amount in the recipe next time I make it, but it's definitely a keeper!

charlenawt

04/21/2009

Good brunch recipe. Nice flavor. Careful not to burn the bottom (potatoes) when on the stovetop. Egg will finish cooking under the broiler.

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Florentine Frittata

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Florentine Frittata

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Florentine Frittata

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Florentine Frittata