Florentine Frittata

2 tbsp water
1/2 tsp dried basil
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp dried oregano
16 oz egg substitute
10 oz frozen chopped spinach, thawed, drained, and squeezed dry
2 tsp EVO oil
2 cups thinly sliced Vidalia or other sweet onion
2 cups frozen shredded hash brown potatoes
7oz roasted red bell peppers, drained (from a jar) and sliced
3/4 cup (3 ounces) crumbled feta cheese

Combine the first 7 ingredients in a medium bowl, set aside.
Heat EVO oil in an oven friendly 10-inch skillet over medium heat. Add onion, sauté 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. Preheat broiler. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.