Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi)
Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi). A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. This is my recipe and I am always changing and adding things. Quick and easy spinach frittata recipe with eggs, fresh spinach, onions, garlic, Parmesan and goat cheese, and sun-dried tomatoes. Lasagna With Spinach and Wild Mushrooms. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. Make Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) using 12 ingredients and 8 steps quickly.
Ingredients
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3 pcs of medium size potato (cut into small sizes)
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of Spinach
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of Mushroom
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3 of large eggs
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of Salt
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of Pepper
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1 tbsp of margarine/butter
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of Oregano (powdered)
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of Parsley (powdered)
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of Basil (powdered)
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1 tbsp of Ground nutmeg
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1/4 cup of grana padano/parmesan
Steps
- Cook potatoes in a pot with water and 1tbsp salt
- In a pan, sauté spinach and mushroom. Season with salt, pepper, parsley and basil. When water is fully evaporated, add 1tbsp margarine/butter, continue sautéing for 1-2mins
- When both are cooked, let it cool down. You don't want your eggs cooked in it if it's warm.
- In a bowl, beat 3 eggs. Add 1/4 cup grana padano/parmesan. Season with a bit of salt, pepper, oregano and 1tbsp nutmeg. Mix
- Mix potatoes, sautéed spinach and mushroom in the egg batter. Make sure to mix well
- Transfer to a baking pan. I used a non-stick small baking pan
- Bake in the oven for 20minutes at 180°c
- Serve.
The gnocchi will be pillowy-soft, but will harden as the frittata cools, so do be sure to reheat any leftovers. I had some fresh spinach that I needed to use and this recipe was born. Uses all the good stuff that I always have on hand. Breakfast recipe: spinach and mushroom frittata. Open-face omelets often taste creamy and comforting but lack interesting texture.
