Sorry, you need to enable JavaScript to visit this website.
Share this Recipe


Potato Spinach and Mushroom Frittata


Time preparation10mn

Time cooking12mn

Time Total22mn


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


  1. Preheat grill on high.
  2. 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.
  3. Add remaining oil to frying pan; add mushrooms and garlic, cook 1 minute, add prepared potato, spinach, shallots and Asian seasoning sauce, mix through.
  4. 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.

Join the program today!

Helping you navigate through your motherhood journey.

  • Expert nutrition advice from Nutritionists
  • Expert Advice 24/7
  • Handy interactive tools & trackers
  • Exclusive access, deals and giveaways

Still haven't found
what you are looking for?

Try our new smart question engine. We'll always have something for you.