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Florentine Frittata

Source: Cooking Light-4/01





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
  
• 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 ans sliced
  
• 3/4 cup (3 ounces) crumbled feta cheese
  






Instructions



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; 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.
   
   
3. Preheat broiler.
   
   
4. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.
   
5. Yield: 4 servings (serving size: 1 wedge). 265 cal, 7.6g fat, 19.6g pro, 31.3g carb, 24mg chol, 800mg sod.