Spinach and Potato Frittata

2 T. Olive Oil
1 (20 oz) package refrigerated hash brown potatoes
1 C. finely chopped onion
1/2 (6 oz.) package fresh baby spinach, chopped
1 t. minced garlic
1/2 t. salt
1/2 t. freshly ground black pepper
1 C. egg substitute
3 large eggs
2 T 1% low fat milk
3 (2.2 oz) slices reduced-fat swiss cheese, sliced in half diagonally

1. Preheat broiler.
2. Heat oil in a large ovenproof skillet. Add potatoes and onion; cook 10 minutes or until potatoes begin to brown, stirring occasionally. Add spinach and next 3 ingredients; cook 2 minutes.
3. Combine egg substitute, eggs, and milk, stirring with a whisk; pour over potato mixture. Cook 2 minutes. Arrange cheese on top in a spoke fashion.
4. Broil 6 minutes or until egg is set and cheese melts. Cut into 6 wedges. Yield 6 servings (serving size: 1 wedge)