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Mushroom, potato & basil frittata
Mushroom, potato & basil frittata
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 36.40 gm olive oil
  • 1 large (about 500g) orange sweet potato (kumara)
  • 1 x 150g pkt baby spinach leaves
  • 150g cup mushrooms, sliced
  • 150g Swiss brown mushrooms, sliced
  • 1 x 250g container light sour cream
  • Pinch of salt
  • 62.50 ml loosely packed finely shredded fresh basil leaves
  • 30g (1/3 cup) shredded parmesan
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 170°C. Use 1 tablespoon of olive oil to coat a 20cm round cake pan. Line the base and sides with non-stick baking paper for easy removal.
  • In a saucepan, cover the potato with cold water and bring to a boil over medium-high heat. Cook uncovered for 10 minutes until tender. Remove from heat, add spinach, and stir until wilted. Drain, cool under cold water, squeeze excess liquid from spinach, and roughly chop. Set potato aside for 10 minutes, then peel and thinly slice.
  • In a frying pan over medium-high heat, sauté mushrooms and garlic in the remaining oil for 5 minutes until tender. In a jug, whisk together eggs and sour cream, then season with salt.
  • Layer half of the potato in the pan, followed by the chopped spinach, half of the mushroom mixture, and basil. Repeat with the remaining potato, mushroom mixture, and basil. Pour the egg mixture over the layers and sprinkle with parmesan.
  • Bake for 45 minutes until set. Let it cool for 15 minutes. Flip onto a plate with the cheese facing up. Serve at room temperature with mixed salad leaves.

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