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 combination of broccoli and sharp cheddar or Swiss cheese.

Yield: 4 servings (serving size: 1 wedge)

Ingredients

• 2  tablespoons  water
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  freshly 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 or other sweet onion
• 2  cups  frozen shredded hash brown potatoes
• 1  (7-ounce) bottle roasted red bell peppers, drained and sliced
• 3/4  cup  (3 ounces) crumbled feta cheese

Preparation

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

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.

Nutritional Information

Calories:

265 (26% from fat)

Fat:

7.6g (sat 4.6g,mono 1.6g,poly 0.7g)

Protein:

19.6g

Carbohydrate:

31.3g

Fiber:

5.7g

Cholesterol:

24mg

Iron:

5.1mg

Sodium:

800mg

Calcium:

251mg