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Preheat oven to 375˚F. Optional: line a large baking sheet with parchment paper. (If using nonstick, this is not necessary.)
Heat 2 tbsp oil or butter in a skillet over medium heat. Once hot, add in hash browns and cook for ~10 minutes, until crispy.
In a separate skillet, heat remaining 1 tbsp oil and add onion. Season with a pinch of salt and cook for 1 minute, then add in bell pepper. Continue cooking for 2-3 minutes, until softened, then add in spinach and continue cooking just until wilted. Remove from heat.
Whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, oregano and parsley in a large bowl.
Spread out the cooked vegetables (including the hash browns) and ⅓ of the feta on the bottom of the sheet pan. Pour egg mixture over the top and stir gently. Sprinkle remaining feta on top and red pepper flakes if using.
Bake for 20 minutes, or until the eggs are set. Let cool slightly before slicing and serving.