Guilt-Free Delicacy

Potato Mushroom Frittata

Average: 4.4 (5 votes)
(5 votes)
Potato Mushroom Frittata

Potato Mushroom Frittata - Spicy vegetarian satiator that simply always tastes good

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Health Score:
89 / 100
50 min.

Healthy, because

Even smarter

Nutritional values

Do you have a sluggish intestine? Then reach for mushrooms: Due to their high fiber content, they are a balm for the digestive tract and serve as food for healthy intestinal bacteria. Potatoes mushrooms can land on your plate more often. Their complex carbohydrates ensure long-lasting satiety and give cravings little chance.

You don't have an oven-proof pan? Never mind: Simply sauté mushrooms, potatoes, garlic and spinach in a coated pan and then transfer everything to a lightly greased casserole dish. The rest of the preparation remains the same.

1 serving contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein14 g(14 %)
Fat25 g(22 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.9 μg(15 %)
Vitamin E3.3 mg(28 %)
Vitamin K69.7 μg(116 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.3 mg(21 %)
Folate108 μg(36 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.2 μg(56 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C41 mg(43 %)
Potassium841 mg(21 %)
Calcium102 mg(10 %)
Magnesium53 mg(18 %)
Iron3.3 mg(22 %)
Iodine18 μg(9 %)
Zinc2 mg(25 %)
Saturated fatty acids6.9 g
Uric acid49 mg
Cholesterol312 mg
Complete sugar4 g


16 ozs small new potatoes
3 Tbsps Canola oil
2 ozs young Spinach
3 ½ ozs small button Mushroom
1 garlic clove
1 Tbsp butter
6 large eggs
3 ½ ozs Heavy cream
1 bunch Radish (with green)
1 Tbsp White vinegar
1 Tbsp lemon juice
2 Tbsps Walnut oil
¼ oz pea shoots (1 handful)
How healthy are the main ingredients?
potatoRadishWalnut oilSpinachsaltgarlic clove

Kitchen utensils

1 ovenproof Skillet

Preparation steps


Wash potatoes, pat dry and cut into pieces. Heat canola oil in a frying pan. Fry potatoes in it over medium heat for 15 minutes, turning; then remove from pan, drain and season with salt and pepper.


Meanwhile, sort spinach, wash and shake dry. Clean mushrooms and cut into slices. Peel garlic and chop finely.


Heat butter in an ovenproof frying pan. Sauté mushrooms in it for 3 minutes over medium heat, add salt and pepper. Add garlic, potatoes and spinach and sauté for another 2 minutes. Beat eggs with cream, season with salt and pepper, pour into the pan and mix everything well. Bake the frittata in a preheated oven at 200 °C / 400 °F for 25 minutes.


Meanwhile, for a salad, clean, wash and finely slice radishes, setting aside some greens. Mix radishes with vinegar, lemon juice, salt, pepper and walnut oil. Wash pea shoots, shake dry, pluck smaller with the radish leaves and mix into the salad. Divide salad among small plates and serve with potato frittata with mushrooms.