Florentine Frittata

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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)

Directions

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.
3. Add onion; saute 5 minutes.
4. Add potatoes; cook 9 minutes or until lightly browned; stirring occasionally.
5. Pour egg mixture over onion mixture.
6. Arrange bell pepper slices on top of frittata.
7. Cook 7 minutes or until set.
8. Sprinkle with cheese.
9. Wrap handle with foil.
10. Preheat broiler.
11. Broil 5 minutes or until cheese is lightly browned.
12. Cut into 4 wedges, Serve.