I got this recipe from Cooking Light and have made it often for brunch or dinner. It is great with a fruit salad! I usually make this in a cast iron skillet or a skillet that can transfer to the oven since it goes under the broiler after it cooks on the stovetop.
2 T. water
1/2 tsp. dried basil
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/2 tsp. dried oregano
1 (16 oz) carton egg substitute
1 (10 oz) pkg. frozen, chopped spinach, thawed, drained and squeezed dry
1 T butter
2 cups thinly sliced Vidalia onion
2 c frozen shredded hash brown potatoes
1 (7 oz) bottle roasted red bell peppers, drained & sliced
3/4 c (3 oz) crumbled feta cheese
Combine first 7 ingredients in a bowl and set aside.
Melt butter in a 10-inch skillet over medium heat and add onion; saute 5 minutes. Add potatoes and cook 9 minutes; stirring occasionally until lightly browned. Pour egg mixture over onion mixture. Arrange roasted bell pepper strips on top of frittata. Cook 7 minutes or until set. (sometimes I just go ahead and put it in the broiler after the 7 minutes even if it is not all the way set in the middle). Preheat broiler. Sprinkle with feta. Broil frittata 5 minutes or until cheese is lightly browned (feta will not melt). Cut into wedges and serve!