Barb Gertz's Note:
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 combonation of broccoli and sharp cheddar or swiss cheese. The recipe comes from cooking light.
My Private Note
Units: US | Metric
- 2 tablespoons water
- 1/2 teaspoon dried basil
- 1/2 teaspoon fresh 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 onions or 2 cups other sweet onion
- 2 cups frozen hash brown potatoes
- 1 (7 ounce) bottle roasted red peppers, drained and sliced
- 3/4 cup crumbled feta cheese (3-ounces)
- 1Combine the first 7 ingredients in a medium bowl; set aside.
- 2Melt butter in a 10-inch cast-iron or nonstick skillet over medium heat.
- 3Add onion; saute 5 minutes.
- 4Add potatoes; cook 9 minutes or until lightly browned; stirring occasionally.
- 5Pour egg mixture over onion mixture.
- 6Arrange bell pepper slices on top of frittata.
- 7Cook 7 minutes or until set.
- 8Sprinkle with cheese.
- 9Wrap handle with foil.
- 10Preheat broiler.
- 11Broil 5 minutes or until cheese is lightly browned.
- 12Cut into 4 wedges, Serve.
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Nutritional Facts for Florentine Frittata
Serving Size: 1 (457 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 338.7
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 6.5 g
- Cholesterol 31.2 mg
- Sodium 1432.5 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 5.5 g
- Sugars 5.9 g
- Protein 23.8 g