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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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