In a medium bowl, whisk together the egg product, cottage cheese, Italian seasoning, and pepper. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and cook, stirring for 3 minutes; add the green onions, and garlic. Cook and stir about 1 minute longer until the potato is tender. Pour the egg mixture into a skillet. Reduce the heat to medium-low. Cook the eggs for 2 to 3 minutes lifting the eggs with a spatula to allow the uncooked egg to flow underneath. Spread the egg mixture evenly in the pan and sprinkle the diced bell peppers over the partially-cooked eggs. Cover; cook for 7 to 8 minutes or until the egg mixture is set but the top is slightly moist. Top with the Parmesan cheese; cover and cook for 1 to 2 minutes until the cheese is melted. Cut the frittata into quarters and serve.