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Florentine Frittata




Source of Recipe


Cooking Light Magazine. Apr/2001, pg 123 from Buny web site


List of Ingredients




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)