From Eating Well...
I adapted it to make two frittatas instead -- I halved everything except the veggies -- we had some leftover, but I liked the more veggie-than-egg consistency.
2c refrigerated pre-shredded potatoes
8oz brussels sprouts, trimmed and thinly sliced (about 2 c)
1/2c chopped onion
2 cloves garlic, minced
16oz container egg beaters
1/3c grated Parmesan cheese
1/4c low fat milk
2tsp dried thyme
1. Preheat oven to 400. Coat 4 10oz ovenproof ramekins with cooking spray and place on a baking sheet.
2. Heat oil in a large nonstick skillet over medium high heat. Add potatoes, brussels sprouts, onion, and garlic. Cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.
3. Whisk egg substitute, cheese, milk, thyme, salt, and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.
4. Transfer the baking sheet to the oven. Bake until the eggs are set and an instant read thermometer inserted into a frittata registers 160, about 35 minutes.