Florentine Frittata

Florentine Frittata
Photo by Randy Mayor


  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • 2 teaspoons butter
  • ¼ teaspoon dried oregano
  • 2 tablespoons water
  • ¾ cup (3 ounces) crumbled feta cheese
  • ¼ teaspoon salt
  • + 5 more ingredients
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon dried basil
    • 1 (16-ounce) carton egg substitute
    • 2 cups thinly sliced Vidalia or other sweet onion
    • 2 cups frozen shredded hash brown potatoes

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 ...

View full recipe at My Recipes


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