Florentine Frittata - cooking recipe

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
3/4 cup crumbled feta cheese (3-ounces)

Preparation

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.