Mushroom And Spinach Frittata With Goat Cheese

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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

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