Tuesday, June 29, 2010

Florentine Frittata

I got this recipe from Cooking Light and have made it often for brunch or dinner. It is great with a fruit salad! I usually make this in a cast iron skillet or a skillet that can transfer to the oven since it goes under the broiler after it cooks on the stovetop.

Florentine Frittata

2 T. water

1/2 tsp. dried basil

1/2 tsp. ground black pepper

1/4 tsp. kosher salt

1/2 tsp. dried oregano

1 (16 oz) carton egg substitute

1 (10 oz) pkg. frozen, chopped spinach, thawed, drained and squeezed dry

1 T butter

2 cups thinly sliced Vidalia onion

2 c frozen shredded hash brown potatoes

1 (7 oz) bottle roasted red bell peppers, drained & sliced

3/4 c (3 oz) crumbled feta cheese

Combine first 7 ingredients in a bowl and set aside.

Melt butter in a 10-inch skillet over medium heat and add onion; saute 5 minutes. Add potatoes and cook 9 minutes; stirring occasionally until lightly browned. Pour egg mixture over onion mixture. Arrange roasted bell pepper strips on top of frittata. Cook 7 minutes or until set. (sometimes I just go ahead and put it in the broiler after the 7 minutes even if it is not all the way set in the middle). Preheat broiler. Sprinkle with feta. Broil frittata 5 minutes or until cheese is lightly browned (feta will not melt). Cut into wedges and serve!

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