Florentine Frittata
Ingredients
- 2 tablespoons water ⓘ
- 1/2 teaspoon dried basil ⓘ
- 1/2 teaspoon fresh 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 onions or 2 cups other sweet onion ⓘ
- 2 cups frozen hash brown potatoes ⓘ
- 1 (7 ounce) bottle roasted red peppers, drained and sliced ⓘ
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; 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 with foil.
- Preheat broiler.
- Broil 5 minutes or until cheese is lightly browned.
- Cut into 4 wedges, Serve.
Nutrition & Diet Analysis (per serving)
556
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).