member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Florentine Frittata

    Source of Recipe

    Cooking Light Magazine. Apr/2001, pg 123

    List of Ingredients

    2 tablespoons water
    1/2 teaspoon dried basil
    1/2 teaspoon freshly ground black pepper
    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 (or cooking spray)
    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

    Recipe

    Combine the first 6 ingredients in a medium bowl; set aside. Melt butter (or use cooking spray) 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.

    (if divided into 8 servings, each wuld yield 2 oz. protein from egg sub. and 1/4 cup carbs)

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â