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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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 combination of broccoli and sharp cheddar or Swiss cheese. 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 |
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. 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.
3. Preheat broiler.
4. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.
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