Potato Spinach & Mushroom Frittata
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
Preheat grill on high.
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.
Add remaining oil to frying pan; add mushrooms and garlic, cook 1 minute, add prepared potato, spinach, shallots and Asian seasoning sauce, mix through.
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.