5 pt. Florentine Frittata
Source of Recipe
Cooking Light Magazine. Apr/2001, pg 123 (shared by Lynda)
Recipe Introduction
"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."
List of 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
2 cups Egg Beaters¨ 99% egg substitute -- (16 oz) or other egg substitute
1 package frozen chopped spinach -- (10 oz) thawed and squeezed dry
2 teaspoons light butter -- *see Note
2 cups Vidalia onion -- chopped (or other sweet onion)
2 cups hash browns, frozen -- shredded (loose pack)
1 jar roasted red peppers -- (7 oz) drained and sliced
3/4 cup crumbled feta cheese -- (3 oz)Recipe
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; saute 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.
Yield: 4 servings (serving size: 1 wedge).
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Per Serving (excluding unknown items): 281 Calories; 8g Fat (25.2% calories from fat); 20g Protein; 34g Carbohydrate; 7g Dietary Fiber; 28mg Cholesterol; 739mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 Fat.
NOTES : Originally called for regular butter - 2 tsp
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