Easter Menu Reviews!

[KValley]

Family is gone, house is back in order, DH is relaxing the backyard, I've just returned from a "get out the last of the nervous energy" power walk. AHHHHH.

Great day in every way- warmest day of the year thus far (low 70s); sunny. Family in wonderful spirits- all on best behavior, kids good, dogs got along. A precious time of just being together. And the meal was so good- I am pleased as punch.

Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney Bon Appetit April 03 8/10
I baked this Saturday, sliced it thin this morning and served room temp. I think you would need to serve it hot and in thick slices to get the full effect of the yummy glaze, but that didn't fit into the "do everything in advance" plan. Hot ham also gives me the willies. Regardless, it was delicious and my first ham- it disappeared. Super easy.

The chutney was a surprise hit. I didn't have high hopes that it would be popular. The flavors are very bold and unusual: ginger, cloves, citrus; not to mention rhubarb being one of those foods that people either love or hate. The one brother whom I was certain wouldn't even try the chutney remarked how good it was.

French Picnic Tart with potatoes, onions, red peppers, sage and gruyere Vegetable Heaven 8/10
A definite repeater for a brunch. It's easy to assemble- I made the crust Friday, prepped the filling Saturday, assembled and baked it this morning- served room temperature. It is beautiful- really classy presentation and delectable flavors- caramelized onion, cheese and sage in particular. I finally bought a springform tart pan, so I got that lovely rippled-edge crust- finally a crust that doesn't look like a 4 yr-old put it together.

Creme Brulee French Toast Gourmet, posted by gabbyh 10/10
The unqualified hit of the meal. The only light concession I made was F/F Half & Half; otherwise I followed the original version. I am already dreaming of Christmas breakfast so I have an excuse to make this again. It got the most oohs and aahhs. I pulled it from the oven just as everyone gathered around the table, so the house was filled with warm aromas of cinnamon and brown sugar (I sprinkled cinnamon on the top before baking)

Savory Fennel-Orange Bread; Mozzarella and Basil Biscuits Beth Hensperger's Bread 8/10; 5/10
The Fennel-Orange Bread didn't seem to be grabber- but DH and I love it, so I'm happy to have leftovers! You've really got to like fennel, so that taste could have been too much for the uninitiated. Let me tell you, it's awesome with a slice of ham and a dollop of Rhubarb Chutney!

The biscuits went over very well, but IMO they were just okay- little bland and not flaky. Not a repeater.

Lemon Ripple Cheesecake bars Food and Wine, May 03 7/10
The flavor was divine- soft, pillowy, lemon and cream. Extremely rich- the recipe calls for 16 servings- I cut it into 32 mini-bars. Certainly some people had more than one, but for others, a smaller serving was plenty.

The less than perfect score is 1)effort 2)presentation. I am a novice cheesecake baker- 2-3 previous attempts- but this was a lot of work and it took, like, 57 dishes and utensils Not difficult, just time-consuming and messy.

And I did as the directions indicated and rinsed the knife, wiped clean after each cut, but the bars were still a bit gloppy. I think it was the curd swirled through. It wasn't runny or weak- so I'm sure I baked long enough- it was just didn't slice clean and pretty. I LOVE lemon desserts, but for a potluck/brunch/company thing, I would return to past favorites, like the Easy Lemon Squares or Lemon Macaroon Tartlets, or that heavenly Lemonade Cake from BA that I reviewed earlier. But it had incredible flavor- I would highly recommend it to more skilled bakers.

I hope everyone had a wonderful Easter or Passover. Please share your reviews!!

Julie

[shoyski]

Julie, I've been following your menu ideas and had hoped it would all turn out great for you. Sounds like you had a great meal for everyone and that all enjoyed. Thanks so much for the review!

[wallycat]

Sounds like you're a great planner

I'll have to search for the ham glaze recipe; it sounds wonderful...
and my rhubarb is starting to come in too

Thanks for sharing

[gabbyh]

Julie,
I'm so glad the Creme Brulee French Toast was a hit! Sounds like you had a wonderful day!

~Gail H.

[KValley]

Gail The French Toast was a last minute change after I saw it on JeAnne's Easter Menu (Thank you, JeAnne)- a serendipitous find

Originally posted by wallycat
Sounds like you're a great planner

I'll have to search for the ham glaze recipe; it sounds wonderful...
and my rhubarb is starting to come in too

Thanks for sharing

Ana- Here's the ham/glaze/chutney recipe. I saved some scraps for leftovers (the end and side pieces that didn't slice so well!) and the glaze is soooo good!

BTW: I used a 6.6 lb bone-in, partially cooked ham. It was plenty for 7 adults and 2 children (one of our 10 was vegetarian) and there are leftovers that I held out for DH's lunch. I didn't change the cooking time- about 10-12 minutes per pound.

BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY
What to drink: Fruity, soft red wines — such as Merlot and some Zinfandels — work well with the mustard glaze and ham.

3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger
1 9-pound fully cooked bone-in ham (shank or butt end)
1 bunch watercress
Rhubarb Chutney

Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.

Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

Makes 8 servings.


Bon Appétit
April 2003

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

[Peggy C.]

Julie it sounds like your day was perfect. I haven't tried the creme brulee french toast yet, but I think I'll save it for our next special occasion brunch....let's see that will probably be Christmas also!

The hit at our dinner was definitely the weather! Sunny and beautiful in the mid 70's. We cleaned and cleaned an cleaned the house...and fortunately the front porch since that is where we spent the majority of our time! It was gorgeous out.

I made the fire and spice ham from last december and everyone seemed to enjoy it. The ham itself was delicious. My sister got it from a friend of hers that butchers and smokes their own pigs.

I also roasted a turkey breast since my Dad shouldn't have ham...I noticed he snuck (is that a word? and how do you spell it if itis?) a little piece anyways. The turkey was ok, I really didn't season it, because he shouldn't have added salt and doesn't like many herbs. It will be good for sandwiches this week.

I also made a roll recipe from the King Arthur website for Tender white rolls. They were just ok. Kind of dry and dense. The recipe looked interesting because they suggested you make the dough the day before and put it in the fridge until you were about 3.5 hours away from eating. When I pulled the dough out yesterday to shape the rolls the dough was very stiff (I'm sure from being refrigerated) and kins of dry. Maybe I should have flipped the dough over at some point? It was covered with plastic wrap. Any ideas? Oh I formed them into knots and they looked beautiful.

Those are the items I made along with some simple dips with veggies and deviled eggs.

My sisters and brother also brought potato casserole, roasted carrots, steamed green beans,pata salad, pies, cake....all very yummy stuff.

[greysangel]

Here are my reviews:

Creme Brulee French Toast (new) - I also sprinkled cinnamon on top of mine Julie We must have been sharing a moment! This was delicious. I was nervous about it because I've never done an overnight eggy thing and it looked at first like there was way too much liquid, but it was gobbled up. My only fear is that DH liked it so much he will start asking for it regularly

Fire & Spice Ham (repeat) - Just as fabulous as the first time. I love it.

Portuguese Sweet Bread (new) - I made the yankee trader magazine recipe that I posted on another thread and I loved it. I did the overnight rise and the result was light, sweet and absolutely delicious.

Florentine Frittata CL (new) - YUM!!! I had some for dinner last night and I think I liked it even more after it "rested" for the day. I thought this was major bang for the buck...low point, very filling, tasty and a generous serving.

Fleischman's 90 minute dinner rolls - YUM! Unfortunately the cornmeal crescents were left off as I ran out of room in the oven and was low on time! This recipe was on the back of a quick yeast packet and they are delicious. I cut back the butter and the rolls are addictive...buttery, sweet from the milk and the pinch of sugar..very good.

It was a success

JeAnne

[KValley]

Originally posted by greysangel
Here are my reviews:

Creme Brulee French Toast (new) - I also sprinkled cinnamon on top of mine Julie We must have been sharing a moment! This was delicious. I was nervous about it because I've never done an overnight eggy thing and it looked at first like there was way too much liquid, but it was gobbled up. My only fear is that DH liked it so much he will start asking for it regularly

How funny- I was so worried Sunday when there wasn't ANY liquid left - I was wondering if it would just dry up and disintegrate in the oven The cinnamon is a must

Florentine Frittata CL (new) - YUM!!! I had some for dinner last night and I think I liked it even more after it "rested" for the day. I thought this was major bang for the buck...low point, very filling, tasty and a generous serving.

I love this Frittata! It took me forever to get around to making it (I think I finally did in January) and now it's provided inspiration for endless variations.

Peggy If I make ham again someday, I think I'll give the Fire and Spice a go- it appeared on several menus, so it must be a good one!!

[greysangel]

oops I have to clarify The night before when I put it together, it looked like too much liquid. The morning I put it in the oven, it looked too dry Guess that bread does it's job soaking in that goodness!

[LauraBL]

Those Easter dinners all sound so great. I wanted to belatedly share my menu.

Roast Lamb with Rosemary and Garlic CL Dec 2002
This is our second Easter in a row to eat lamb. I'm not sure if it was the cut of meat or a slightly different rub. I found it a bit gamey tasting. But, this won't prevent me from currying it up later this week.

Lemon Risotto with Asparagus CL unknown issue
This is so incredible. Definitely my favorite thing from the meal. 2 side dishes in one---you can't beat that.

Green Salad with "Pat's Salad Dressing(Balsamic Blue Cheese dressing)"Sunset magazine, unknown issue
Dressing was really yummy. Strangely, there was a hint of "Good Seasons" dressing mix taste to it. Not sure why..........

Double-Coconut Cake with Lemon Filling CL unknown issue, lemon filling, CL, March-April 1993
Cake was on the dense side but very tender and yummy. Beautiful.

[Terrytx]

Your menu sounds great. I have just got to try the French Picnic Tart. I will do it when I get some sanity back and things calm down a bit.

[Peggy C.]

Originally posted by KValley


Peggy If I make ham again someday, I think I'll give the Fire and Spice a go- it appeared on several menus, so it must be a good one!!

Julie I tried it after reading JeAnne's review of it a while back, when she reviewed it she suggested it would be good on grilled pork chops. I haven't tried that yet, but will give a review when I do. Hot pepper jelly is now a staple at my house....I use it as a condiment on turkey sandwiches!

[tbear1923]

Well, a lot of my menu is from family recipes but I did have two from CL:

Roast Leg of Lamb
Honey glazed spiral Ham (wanted to try the Fire ham but wasn't daring enough to try out a new recipe with family)
Pommes Anna (CL)
Lamb with Yellow Rice- topped with carmelized onions, almonds, and rasins and served with Pickled Mango
Stuffed grape leaves
Stuffed shells with spinach
Italian Easter Bread (CL)
Placek (Polish Easter Bread)
Salad
Dessert:
lemon cheesecake, peanut butter cheesecake, fruit bowl, ice cream cake (everyone brought a dessert)

Yummmmmmm lots o' leftovers

[KValley]

Originally posted by greysangel
oops I have to clarify The night before when I put it together, it looked like too much liquid. The morning I put it in the oven, it looked too dry Guess that bread does it's job soaking in that goodness!

No no- I got you perfectly- we were having the same nervous moments It was sloshing on Saturday when it went into the fridge to soak and was dry Sunday before baking- I felt like I was doing a 7th grade science experiment- "The soaking properties of bread and thermodynamic reactions demonstrated by long marination combined with Sunday morning baking"

[granolagirl]

It was our first time hosting any holiday, and it went pretty well. I did have a hard time keeping everything hot at the same time, but other than that things turned out well.

Ham--no glaze or anything, just a bit of brown sugar sprinkled on top. Very good.

Parmesan Smashed Potatoes from Barefoot Contessa: Mmmm! Really good--these were a hit! Next time I think I will add a bit more cheese, because I couldn't really taste it.

Roasted Asparagus: it was supposed to be the CL recipe with the balsamic browned butter, but, oops, I ran out of time! So, it was just roasted asparagus with a bit of butter and salt and pepper. Still turned out well.

Judy's Strawberry Pretzel Salad from All Recipes: Not light at all, but still very good. I did lighten it a bit with light cream cheese. I like the sweet and the salty.

Green Bean Casserole--my hubby's request.

Pillsury crescent rolls--I cheated!

Ghiradelli brownies. Mmmm.

Overall, I think it was a good first holiday meal!

[LauraBL]

Originally posted by granolagirl

Judy's Strawberry Pretzel Salad from All Recipes: Not light at all, but still very good. I did lighten it a bit with light cream cheese. I like the sweet and the salty.

I LOVE that kind of jello salad! Yummy. I haven't had that in years.

[Leisa M]

Mine was inexpensive and short.

Ham (cooked in a Brown N Serve bag)
corn
baked potatoes
sourdough Bread
Amish Cinnamon Bread for dessert

All were very good. I was given a starter and the instructions to go from there for the Amish Cinnamon Bread by a girlfriend.

[luckylori]

Would someone be kind enough to post the french toast recipe please?

[aggie94]

The recipe is posted on this thread:

http://community.cookinglight.com/sh...ast#post340176

[gertdog]

Well, it sounds like I'll have to make that french toast sometime! Everyone's menu sounds wonderful.

As it was just DH and I, we did just the basics.

We also made the French Picnic Tart. I thought the flavors were wonderful, and it looked so pretty. And the tart crust came out beautifully- it was easy to roll, and turned out crisp, golden, and flaky. A definite repeater.

Our side dish was Asparagus with Gremolata from Bon Appetit. Basically it's a lemon-garlic butter with parsley, and it was delicious!

Dessert was strawberries and cream. The strawberries aren't quite perfect yet, but this was a nice taste of spring.

[Abbey]

We had some friends and neighbors over for Easter dinner...which is what we usually do since we live so far away from family. The dinner was wonderful!

Honey Baked Ham
grilled kobasa
fried pierogies with sour cream
pastitsio (Martha Stewart)
cheese blintzes with blackberry jam
green salad with apple and candied walnuts
roasted asparagus with pesto sauce
yeast rolls
coconut pound cake (Williams-Sonoma)
and plenty of mimosas to drink!

[emily]

I went over to my aunt's house for Easter and all of her brothers and sisters IL (5 + spouses) and their kids were there. It was a mad house I brought over three different kinds of rolls - Bunny Rolls, onion rolls, and the infamous garlic cheese rolls by KimKelly To my surprise, the unflavored bunnies which I'd made for the kids, were the most popular with everyone. Except me - the garlic cheese rolls are still my favorite

The onion rolls are actually a bread recipe that uses onion soup mix, which was another random thing I needed to use from the pantry. And it really added the taste of dried onions like you get in grocery store onion rolls! Another bonus, was that the recipe made 25 or so rolls.

I also brought some cut out cookies (bunnies, chicks, flowers) as well as the brownie meringues posted by Linda - another hit, even with the youngsters.

My aunt had made a spinach salad, potato salad, steamed green beans and a honey baked ham. Another aunt brought fruit salad, another lemon squares. There was no shortage of good foods

Emily

[Claudia S]

Dinner was at my mother's house and I was charged with bringing dessert. As my sister had recently given me a large bag of Meyer lemons from her garden, I made a Lemon Pucker Pie from "The Pie and Pastry Bible". Although labor-intensive, it was delicious!

Lemon Pucker Pie
Chef: Chef: Rose Levy Beranbaum
Author of "The Pie and Pastry Bible"
Oven Temperature: 375 degrees Baking Time: 20 Minutes

Ingredients:
Yogurt Flaky Pie Crust for a 9-inch pie shell or a 9 1/2-inch tart shell, prebaked and still warm
1/2 Large egg white, lightly beaten (1 Tablespoon)
1 Recipe Classic Lemon Curd (1 Cup plus 2 1/2 Tablespoons)Meringue:
4 Large egg whites (1/2 Liquid Cup)
1/2 Teaspoon of cream of tartar
1/4 Cup sugar, preferably superfine (**To make your own superfine sugar, simply place granulated sugar in a food processor with the metal blade and process for a few minutes or until fine.) 1 Tablespoon powdered sugar
Equipment A 9-inch pie pan or a 9 1/2-inch tart pan with a removable bottom Make the dough. Roll, shape and prebake it while it is still warm, brush it with the egg white.Make the lemon curd. Let it cool before folding in the meringue. Preheat the oven to 375 degrees at least 30 minutes before baking. Set an oven rack toward the top of oven before preheating.
Directions:
Make the Meringue In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat at medium speed, gradually adding 2 tablespoons of the sugar, until soft peaks form when the beater is raised slowly. Gradually beat in the remaining 2 tablespoons of sugar and continue beating on high speed until stiff peaks form when the beater is raised.
Assemble the Pie or Tart Fold the meringue into the lemon curd and spread it smoothly into the prepared pie or tart shell. It can come up to the top of the pastry, as it will not overflow. Protect the edges with a greased foil ring cut large enough so it does not come in contact with the filling. Bake for 20 minutes or until puffed and golden. Allow to cool for at least 1 hour. Baked in a tart shell, the filling will sink to the level of the crust and a little below, except the very edges. Serve at room temperature. Lightly sprinkle the surface with powdered sugar just before serving. If desired, use a stencil to apply colored granulated sugar. I like to use golden yellow. Cut with a wet thin-bladed knife.
Store Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days; frozen, up to 3 months (well wrapped after freezing solid).
Pointers for Success Sprinkle the powdered sugar onto the pie shortly before serving so that it is not absorbed into the filling, or use dextrose, which can be applied as much as 12 hours ahead.

I also made an ice cream pie for the little kids.

Claudia

[MinEaston]

French Picnic Tart with potatoes, onions, red peppers, sage and gruyere Vegetable Heaven 8/10

this sounds fabulous. could you post the recipe?

[Peggy C.]

Originally posted by MinEaston
French Picnic Tart with potatoes, onions, red peppers, sage and gruyere Vegetable Heaven 8/10

this sounds fabulous. could you post the recipe?

Julie had it in an earlier Easter thread so I just copy and pasted.


French Picnic Tart

Mollie Katzen's Vegetable Heaven

Transport yourself to the French countryside without even leaving your house. With this beautiful,
authentic-tasting tart, you'll feel like you're really there.

1 unbaked "Perfect Ten" tart Crust (see below)
1 pound small red potatoes
1- 2 tablespoons olive oil
1 large onion, thinly sliced (about 2 cups)
1/2 teaspoon salt
Freshly ground black pepper to taste
1 1/2 cups grated gruyere or emmenthaler cheese (1/4 pound)
2 tablespoons minced fresh sage (or two teaspoons dried rubbed sage0
1/2 medium-sized red bell pepper, thinly sliced

Prepare the "Perfect Ten" tart crust and fit it into a 10-inch springform tart pan. Set aside.

Preheat the oven to 375 degrees. PLace the potatoes in a medium-sized saucepan, cover them with water, and
bring to a boil. Cook until just tender but still intact (about 10 -15 minutes). Drain and set aside.

Spread about 1 cup of the cheese into the bottom of the unbaked crust. Spoon the cooked onion over the
cheese and sprinkle with sage.

When the potatoes are cook enough to handle, peel them with a sharp paring knife, and cut them into slices.
Arrange the potato slices to overlap in concentric circles, covering the onion and sage, then create an artful
arrangement of bell pepper slices on top of the potatoes. Sprinkle with the remaining cheese and little extra black
pepper.

Set the tart on a baking tray for easy handling and bake for 35 to 40 minutes, or until the crust is golden brown
around the edges. (Move the tray to the lowest shelf of the oven for the last 5 minutes, to be sure that the
bottom crust is cooked through and crisp.)

Remove the tray from the oven, slide the tart off the tray, and let it sit for at least 10 minutes. To serve,
remove the rim and cut the tart into wedges. Serve hot, warm, or at room temperature.

Yield: 4 main dish servings (more as a side dish)

*You can streamline preparations by cooking the potatoes and onions at the same time. This can be done in
advance.

"Perfect Ten" Tart Crust

1-1/2 cups unbleached white flour
a pinch of salt
1/2 cup (1 stick) cold butter
1 to 3 tablespoons cold water

Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cut in the butter in slices, and
buzz several times until the mixture is uniform and resembles coarse meal.

Continue to process in quick spurts as you add the ewater, 1 tablespoon at a time. As soon as the dough
adheres to itself when pinched together, stop adding water, turn it out onto a floured surface, and push it
together into a ball.

Roll the dough into an 11-inch or so circle (slightly bigger than a 10 inch round). Lift the dough into the tart pan,
nudging it gently into the corners, and use your hands to form an even edge all the way around. Wrap tightly
and store in the refrigerator or freezer until use.

I roll my crust out on a Silpat, lay the tart/pie pan gently on the Silpat and flip upside-down to transfer-
it slips into the pan without any breakage/falling apart of the crust. TG for Silpats!!
Notes: The crust can be made way ahead and stored in the freezer in a sealed plastic bag. No need to
defrost before assembling the tart

[pammy]

[QUOTE]Originally posted by LauraBL


Lemon Risotto with Asparagus CL unknown issue
This is so incredible. Definitely my favorite thing from the meal. 2 side dishes in one---you can't beat that.

You have got to try this with shrimp added to it. It is one of our favorite meals - I make it at least once every other month (more often in spring). That says alot for me, I rarely repeat recipes. The sweet/salty shrimp add such a great flavor contrast to the bite of the lemon and creaminess of the risotto. Mmmm. I believe that it is from April 2001.

[krispy spo]

We had a quiet Easter dinner this year - only BIL, his wife and kids were here. Since we were a small group (4 adults and 4 kids), I planned a pretty easy menu, but I did try out 3 new recipes, all of which were keepers !

HoneyBaked Ham
Potato Gratin w/Goat Cheese & Garlic (CL 10/01)
Garlicky Green Beans (Desperation Dinners Cookbook)
Asparagus in Warm Tarragon Vinaigrette w/Pecans & Bacon (CL 3/03)
Carrot Souffle (CL 11/01)
Spinach Strawberry Salad (CL 4/98)
Strawberry Almond Cream Tart (CL 4/03)
Rice Krispy 'Nests' w/Jelly Beans
Chocolate Pretzel Treat cookies

That Creme Brulee french toast recipe keeps popping up! I need to plan a brunch soon because it sounds sooo yummy every time I see it. I think I've printed it several times now !

[lhall]

I'm so jealous!

We were at the inlaws.

We had MIL's too common staples of Ham and Potato Salad. DH was reluctant to tell me we were having this again after all the times she served this last summer. Well, it was ham, just plain old ham. The potatos in the potato salad were overdone and it needed salt. Fried okra, store bought rolls, and fruit salad. We had overcooked & dry chocolate poundcake, which fortunately didn't have icing on it this time.

Leigh

[Kristine]

JeAnne or Julie, can you point me in the direction of the Florentine Frittata recipe? - if it is posted on the BB somewhere. I did a search, but couldn't find it. Or if it's not on the BB, would you mind posting it when you get a chance? I would greatly appreciate it...I'm just getting into making frittatas, and this one sounds good. Thanks!

[KValley]

Originally posted by Kristine
JeAnne or Julie, can you point me in the direction of the Florentine Frittata recipe? - if it is posted on the BB somewhere. I did a search, but couldn't find it. Or if it's not on the BB, would you mind posting it when you get a chance? I would greatly appreciate it...I'm just getting into making frittatas, and this one sounds good. Thanks!

At your command, dahlink

BTW- I use 6 egg whites, 2 whole eggs for this (in any frittata I make, actually), instead of egg substitute. I also use freshly steamed spinach instead of thawed. Any cheese will do!

Florentine Frittata

Cooking Light YEAR: April 2001

INGREDIENTS FOR 4 SERVINGS:
2 tablespoons water
1/2 teaspoon dried basil
1/2 teaspoon freshly 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 or other sweet onion
2 cups frozen shredded hash brown potatoes
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
3/4 cup (3 ounces) crumbled feta cheese

INSTRUCTIONS:
Frozen hash browns are great to have on hand and pair well with the feta cheese and spinach. For a new twist next time, try a combination of broccoli and sharp cheddar or Swiss cheese.

1. Combine the first 7 ingredients in a medium bowl; set aside.

2. 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 of pan with foil.

3. Preheat broiler.

4. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges. Yield: 4 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 265 (26% from fat); FAT 7.6g (sat 4.6g, mono 1.6g, poly 0.7g); PROTEIN 19.6g; CARB 31.3g; FIBER 5.7g; CHOL 24mg; IRON 5.1mg; SODIUM 800mg; CALC 251mg