Friday, July 01, 2005

Florentine Frittata

Florentine Frittata(Adapted from CL)

2 tablespoons water
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
5 whole eggs
6 egg whites
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
1/2 cup shredded sharp cheddar
1/4 cup shredded mozzarella

Whisk together the first 8 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 if it is not metal.

Preheat broiler.

Broil 5 minutes or until cheese is lightly browned.

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