Recipe: Perfect Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi)

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I also omit some of the egg yolks (whites only) which allows me to add lots of yummy Swiss cheese without. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch. You can have Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) using 12 ingredients and 8 steps. Here is how you achieve that.

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

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

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"? Think frittata, an Italian open-faced omelette of sorts, or an eggy crustless. A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad.

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

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..

While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery. Mushroom and Spinach Frittata With Smoked Gouda. Omelet is an egg dish, served for breakfast or lunch. The American spelling of the work is omelet and omelette is its British spalling, also considered the modern French spelling. Asparagus - I personally love omelettes with asparagus and leftover cooked asparagus can be used instead of spinach.

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