Florentine Frittata

Name: Florentine Frittata
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)

12 ingredients

12 steps

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.