Mushroom And Spinach Frittata With Goat Cheese

• 2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
• 1 tablespoon olive oil, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon kosher salt, divided
• Cooking spray
• 4 cups thinly sliced cremini or button mushrooms (about 8 ounces)
• 1 cup chopped onion
• 4 cups coarsely chopped spinach (about 4 ounces)
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 3/4 cups egg substitute
• 1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 375u0b0.
2. Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375u0b0 for 10 minutes.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; saute for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic; cook 3 minutes or until spinach wilts. Cool slightly; stir in egg substitute and cheese.
4. Pour mushroom mixture over potato mixture. Bake at 375u0b0 for 30 minutes or until set. Cool 5 minutes; cut into 6 wedges.

potatoes, olive oil, freshly ground black pepper, kosher salt, cooking spray, cremini, onion, spinach, thyme, garlic, egg substitute, goat cheese

Taken from www.myrecipes.com/recipe/mushroom-spinach-frittata-with-goat-cheese (may not work)