Easter Brunch Idea: Florentine Frittata

Cooking with your children is a great way to spend quality family time, and, above all, it's fun! Here's a wonderful Easter brunch idea for the entire family, courtesy of Michelle Stern, owner of What's Cooking. What's Cooking is a Marin-based business that offers cooking workshops in home or school for kids aged 2-1/2 through 19.

Florentine Frittata

Frozen hash brown potatoes are great to have on hand and pair well with the feta cheese and spinach in this easy and tasty dish.
 
2 Tbs water   
1/2 tsp dried basil   
1/2 tsp each salt and pepper   
1/4 tsp dried oregano   
8 large eggs, beaten   
1 10 oz package frozen chopped spinach, thawed, drained and squeezed dry   
2 tsp butter   
2 cup thinly sliced Vidalia or other sweet onion   
2 cup frozen shredded hash brown potatoes   
1 (7 ounce) bottle roasted red bell peppers, drained, rinsed, and sliced   
3/4 cup    (3 ounces) feta cheese   

1. Combine the first 6 ingredients in a medium bowl, and set aside.
2. Preheat broiler.
3. Melt butter in a large skillet over medium heat.
4. Add onion and sauté for 5 minutes.
5. Add potatoes, and cook for 9 minutes or until lightly browned, stirring  occasionally.
6. Pour egg mixture over onion mixture.
7. Arrange the red pepper slices on top of the frittata, and cook for 7 minutes until set.
8. Sprinkle with the feta.
9. Wrap skillet handle in aluminum foil if it is not ovenproof.
10. Broil frittata for 5 minutes or until cheese is lightly browned.
11. Cut into 4 wedges.

 
Servings: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
 
TIP:
For an equally delicious variation, use a combination of chopped broccoli and Cheddar or Swiss cheese.

CALL THE KIDS:

1. To measure the water, basil, salt, pepper, oregano, butter, onions, has browns, and feta.
2. Squeeze the water out of the spinach.
3. Crack the eggs (in a separate bowl, to easily catch any stray shells)
4. Beat the eggs.
5. Drain and rinse the red peppers.

Nutrition (per serving): 390.1 calories; 46% calories from fat; 20.2g total fat; 520.8mg cholesterol; 508.3mg sodium; 673.8mg potassium; 30.7g carbohydrates; 3.4g fiber; 5.5g sugar; 27.3g net carbs; 21.9g protein.