Randy Mayor; Jan Gautro
4 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

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

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.

Ratings & Reviews

rwippel's Review

August 17, 2014
This was good, but the water was too much liquid. Next time I'll make without the addition of water.

EllenDeller's Review

August 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's Review

June 20, 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's Review

April 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.