Porcini Mushroom, Potato, and Spinach Frittata
Porcini mushrooms have a nutty, earthy flavour and a meaty texture. Here they combine with potatoes and spinach to make a satisfying frittata that can be enjoyed on it’s own for breakfast, or served with a salad for lunch or dinner.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- Handful of dried porcini mushrooms
- 500 mL hot water
- 250 g potatoes, peeled and roughly diced
- 8 eggs
- 150 mL milk
- 120 g ricotta
- 50 g cheddar, grated
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 2 cups baby spinach leaves
How do I make it?
- Place dried porcini mushrooms in a medium bowl and cover with hot water. Set aside for 20 minutes to soften.
- Meanwhile, add potatoes to a saucepan and cover with water. Cook over medium-high heat until tender. Drain and set aside.
- Remove porcini mushrooms from the soaking liquid when soft, and roughly chop them.
- Whisk eggs and milk together in a medium bowl. Add ricotta and cheddar and mix well.
- Preheat oven grill to high.
- Heat oil in a 21-centimetre non-stick, oven-safe frying pan over medium heat. Add onion and cook until it softens. Add potato and cook for 2 minutes, then add mushrooms, and spinach. Pour in egg mixture and reduce heat to low. Cook for 5 minutes or until the egg is almost set. Transfer pan to the grill and cook for a further 4-5 minutes or until the egg is fully set and the frittata is golden.
