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
1 package (10 oz) frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 garlic clove, minced
1 3/4 cups egg substitute
4 oz crumbled lite goat cheese, such as Trader Joe brand

Preheat oven to 375°.
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 375° for 10 minutes.

Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic. Stir and cook for just a couple minutes. Cool slightly; stir in egg substitute and cheese.

Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 4 wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user ROBEKL01.