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Lunch recipe · from the recipe book

Mushroom, Spinach and Potato Frittata with Toast

A thick, custardy frittata layered with crisp-edged red potatoes, garlicky browned mushrooms, wilted spinach and nutty Parmesan, served with toast rubbed in thyme oil.

Mushroom, Spinach and Potato Frittata with Toast

Ingredients

  • 8 large400 gEggs
  • 2 small300 gRed potatoescut into 1/2-inch cubes
  • 3½ cups sliced250 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup chopped80 gRed onionthinly sliced
  • 3 cloves9 gGarlicminced
  • ¼ cup (60 ml)60 gMilk, 2%
  • ¼ cup grated25 gGrated Parmesan
  • 2 tbsp25 gOlive oil
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat bread

Steps

  1. Heat the oven to 375°F (190°C) with a rack in the middle.
  2. In a bowl, whisk the egg, milk, Parmesan, half the salt and the black pepper until smooth; set aside.
  3. Heat 15 g of the olive oil (about 1 tablespoon) in a 10-inch oven-safe skillet over medium heat. Add the potato and the remaining half of the salt, cover and cook, stirring now and then, about 10 minutes until tender and browned.
  4. Add the red onion and mushrooms and cook uncovered 6 to 7 minutes until the mushrooms are browned and dry. Stir in the garlic for 30 seconds, then add the spinach and stir until just wilted.
  5. Spread the vegetables evenly, pour in the egg mixture and cook without stirring 2 to 3 minutes until the edges begin to set.
  6. Move the skillet to the oven and bake 12 to 15 minutes, until the center is set and reaches 160°F (71°C). Rest 5 minutes.
  7. While it bakes, stir the thyme into the remaining 10 g of olive oil. Toast the bread and brush it with the thyme oil.
  8. Cut the frittata into 4 wedges and serve each with a slice of the thyme toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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