Potato Spinach and Mushroom Frittata
Ingredients
1 tbsp oil
2 medium (400g) potatoes, thinly sliced
1 cup (70g) sliced mushrooms
1 clove garlic, crushed
100g baby spinach leaves
2 green onions (shallots), chopped
2 tsp Asian seasoning sauce
6 eggs, lightly beaten
½ cup (60g) grated cheddar cheese
Step by step
-
Instructions
- Preheat grill on high.
- Heat half the oil in a frying pan over medium heat; Add potato evenly over base of pan, cover, cook gently 5 minutes, turn, cover, cook a further 2 minutes, remove from pan.
- Add remaining oil to frying pan; add mushrooms and garlic, cook 1 minute, add prepared potato, spinach, shallots and Asian seasoning sauce, mix through.
- Pour in eggs, cook over low heat until bottom side is golden brown, sprinkle cheese evenly over top, place under hot grill until set, cut into wedges to serve.
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