Spinach And Potato Frittata

• 250 grams spinach, frozen chopped, hawed and well drained
• 4 cups hash brown potatoes frozen, thawed
• 1 cup carrots finely shredded
• 13 cup sweet red bell peppers diced
• 13 cup scallions, spring or green onions or fresh chives
• 2 tablespoons basil fresh, chopped
• 8 large eggs whisked
• 1/2 cup mayonnaise, fat free
• 1/2 cup sour cream, non-fat
• 1 x salt and black pepper to taste
• 1 x nonstick cooking spray

1. Combine spinach, hash brown potatoes, carrot, red pepper, green onion and basil in large bowl.
2. Stir in eggs, mayonnaise and sour cream.
3. Season with salt and pepper.
4. Spray 9-inch (23 cm) square baking pan with cooking spray.
5. Spread egg mixture in pan.
6. Bake in preheated 350F (180C) oven until knife inserted in centre comes out clean, about 35 to 40 minutes.

spinach, hash brown potatoes, carrots, sweet red bell peppers, scallions, basil, eggs, mayonnaise, sour cream, salt, nonstick cooking spray

Taken from recipeland.com/recipe/v/spinach-potato-frittata-49140 (may not work)