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Preheat the oven to 350F.
Trim the onion, cut it in half
lengthwise, and slice thin (about
3/4 cup). Drain and thinly slice
the roasted peppers (about 1/2 cup).
Preheat a 10-inch nonstick skillet
with an ovenproof handle over
high heat. In a large bowl, whisk
the liquid egg substitute and the
milk together until frothy. Stir
in the onion, roasted peppers, and
potatoes. Season with salt and pepper.
Remove the skillet from the heat,
pour in the egg mixture, and smooth
with a rubber spatula. Bake for
15 to 20 minutes, until the edges are
set and the frittata is lightly
browned across the top.
Remove from the oven and let sit
for about 10 minutes before slicing
and serving.
