Mushroom, potato & basil frittata
Enjoy a delicious and hearty Mushroom, Potato & Basil Frittata with this easy recipe. Made with sweet potatoes, frozen spinach, mushrooms, garlic, eggs, sour cream, basil, and parmesan cheese, it's a perfect blend of flavors for breakfast or brunch. Ready in no time, it's a nutritious and flavorful dish that everyone will love!
- 20 Apr 2025
- Cook time 60 min
- Prep time 15 min
- 8 Servings
- 10 Ingredients
This Mushroom, Potato & Basil Frittata is a delicious and nutritious meal that's perfect for breakfast, lunch, or dinner. Combining the earthy flavors of mushrooms with the sweetness of sweet potatoes and the freshness of basil, this dish is not only flavorful but also packed with nutrients. It's a great way to use a mix of vegetables and comes together easily, making it perfect for busy days.
Ingredients:
Instructions:
- Peel and dice the sweet potatoes.
- Thaw and drain the frozen spinach.
- Slice the mushrooms.
- Mince the garlic.
- Chop the basil leaves.
- Beat the eggs in a medium bowl.
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat.
- Add the diced sweet potatoes and cook for 10-12 minutes, or until they start to soften and become lightly golden, stirring occasionally.
- Add the remaining 1 tablespoon of olive oil to the skillet.
- Add the mushrooms and cook for about 5 minutes, or until they begin to soften and release their juices.
- Stir in the minced garlic and cook for another 1-2 minutes, or until fragrant.
- Add the thawed and drained spinach and cook for another 2-3 minutes, mixing well with the other vegetables.
- In a large bowl, whisk together the beaten eggs, sour cream, and a dash of salt.
- Stir in the chopped basil leaves and grated parmesan cheese.
- Pour this mixture over the vegetables in the skillet. Stir gently to distribute the vegetables evenly throughout the egg mixture.
- Allow the bottom of the frittata to set on the stove for about 2-3 minutes.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is puffed, golden brown, and fully set in the center. You can check doneness by inserting a knife into the center; if it comes out clean, the frittata is done.
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Slice into wedges and serve warm.
Tips:
- For a smoother and creamier texture, consider using fresh spinach instead of frozen, but be sure to sauté it briefly to remove excess moisture.
- Substitute sweet potatoes with regular potatoes if you prefer a more neutral flavor.
- To make the frittata fluffier, whisk the eggs thoroughly before mixing with other ingredients.
- Use a non-stick, oven-safe skillet to easily transition from stovetop to oven without sticking.
- Top the frittata with some additional fresh basil leaves for a burst of color and flavor before serving.
- Let the frittata cool for a few minutes before slicing to make it easier to serve.
- Feel free to add other vegetables or proteins, such as bell peppers, onions, or ham, to customize the frittata to your taste.
Your Mushroom, Potato & Basil Frittata is now ready to be served. This versatile dish can be enjoyed warm or at room temperature, making it perfect for any time of the day. Whether you're serving it as a main course or packing it for a picnic, this frittata is sure to be a hit with its delightful blend of flavors and satisfying texture.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 2.06g | 5% |
| Sugar 3.16g | 3% |
| Fat | |
| Fat 14g | 16% |
| Saturated 5g | 17% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 490ug | 55% |
| Choline 140mg | 26% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 1.17mg | 7% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 2.18mg | 2% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 100ug | 87% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.33mg | 12% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 360mg | 11% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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