Florentine Frittata

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2 tablespoons water

1/2 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon dried oregano

1 (16-ounce) carton egg substitute

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

2 teaspoons butter

2 cups thinly sliced Vidalia or other sweet onion

2 cups frozen shredded hash brown potatoes

1 (7-ounce) bottle roasted red bell peppers, drained and sliced

3/4 cup (3 ounces) crumbled feta cheese

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