Recipe: Oishi Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) For Vegan's Friend

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. Frittata with Spinach, Potatoes, and Leeks.

Quick and easy spinach frittata recipe with eggs, fresh spinach, onions, garlic, Parmesan and goat cheese, and sun-dried tomatoes. Looking for the perfect egg dish for a weekend brunch or weeknight "breakfast for dinner"? Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate. You can Cook Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi)

1. It's 3 pcs of medium size potato (cut into small sizes).
2. Lets Go Prepare of Spinach.
3. Lets Go Prepare of Mushroom.
4. It's 3 of large eggs.
5. Lets Go Prepare of Salt.
6. Lets Go Prepare of Pepper.
7. Lets Go Prepare 1 tbsp of margarine/butter.
8. What You needis of Oregano (powdered).
9. What You needis of Parsley (powdered).
10. It's of Basil (powdered).
11. It's 1 tbsp of Ground nutmeg.
12. What You needis 1/4 cup of grana padano/parmesan.

Potatoes) Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes) Frittata di pane (Bread Frittata) Frittata al basilico (Fresh Basil Frittata) Patate alla lucana (Basilicata Potato Casserole) Gratin di cavolini di Bruxelles e funghi (Brussels Sprouts and Mushroom Gratin). This Mushroom Spinach Omelette is the perfect protein-packed breakfast. Filled with nutritious vegetables, creamy goat cheese and egg whites - so good! It's the perfect hearty way to start off the morning!

Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) step by step

1. Cook potatoes in a pot with water and 1tbsp salt.
2. 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.
3. When both are cooked, let it cool down. You don't want your eggs cooked in it if it's warm..
4. 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.
5. Mix potatoes, sautéed spinach and mushroom in the egg batter. Make sure to mix well.
6. Transfer to a baking pan. I used a non-stick small baking pan.
7. Bake in the oven for 20minutes at 180°c.
8. Serve..

In order to cut down on prep time make the mushroom and spinach filling the day before! 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. This hearty omelette, packed with crunchy nuts, ribbons of spinach and tender mushrooms, can be served hot or cold. Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights.