Spinach-Ricotta-Potato Omelet | Savory
Part Spanish omelet, part oven-baked frittata, and completely delicious—this one-pan meal feeds the whole family.
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Cooking tools:
- Nonstick skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Paper towel
- Spatula
- Spoon
Ingredients
- 1 (16 oz) pkg frozen chopped spinach
- 3 tbsp olive oil
- 1/2 (20 oz) pkg frozen shredded potatoes
- 2 tsp paprika
- 5 large eggs
- 1 cup part-skim ricotta cheese, divided
- 1 (8.5 oz) jar sun-dried tomatoes, divided
- 1 (8 oz) pkg sliced mushrooms
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