Spinach, Mushroom, and Potato Oven Omelet - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 lb. fresh spinach
- 1 1/2 tbsp. olive oil
- 1 lb. red potatoes
- 1 1/2 tsp. salt
- 1 onion
- 8 oz. mushrooms
- 1 tbsp. butter
- 1/2 c. lightly packed fresh basil leaves
- 8 eggs
- 1/2 c. half-and-half
- 1/2 c. plain yogurt
- 1 tbsp. all-purpose flour
- 1/4 tsp. Pepper
- .13 tsp. grated nutmeg
- 1 c. sharp Cheddar cheese
Instructions
- Heat oven to 325 degrees F and grease an 8-inch or 9-inch casserole dish. If using fresh spinach, wash and pull off any tough stems. Put spinach in pot, cover, and cook over high heat, stirring occasionally until cooked, 3 to 4 minutes. Drain, cool, and chop.
- Heat oil in large skillet. Add potatoes, sprinkle with 1/2 teaspoon salt, and cook, tossing occasionally, until browned, about 5 minutes. Add onion and cook until browned, about 10 minutes. Remove to platter. Sauté mushrooms in skillet in butter 3 minutes until lightly browned; add to potatoes.
- In food processor or blender, puree spinach, basil, 2 eggs, and half-and-half. In large bowl, beat remaining 6 eggs. Add spinach puree, yogurt, flour, pepper, nutmeg, and remaining 1 teaspoon salt, and beat until blended. Stir in potatoes, mushrooms, and cheese. Turn into casserole.
- Place casserole in roasting pan and add hot water to come halfway up side of casserole. Bake 1 to 1 1/4 hours. until tip of knife comes out clean when inserted in center. Can be kept warm in turned-off oven for up to 2 hours. Serve hot, warm, or cold.
- To reheat: If room temperature, bake 25-30 minutes at 325 degrees F; if cold, bake 45 minutes at 350 degrees F.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach, Basil.
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