Florentine Frittata Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robyn Webb
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
Instructions
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; 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.
Preheat broiler.
Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.
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