Ingredients
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1 (16 oz) pkg frozen chopped spinach
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3 tbsp olive oil
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1/2 (20 oz) pkg frozen shredded potatoes
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2 tsp paprika
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5 large eggs
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1 cup part-skim ricotta cheese, divided
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1 (8.5 oz) jar sun-dried tomatoes, divided
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1 (8 oz) pkg sliced mushrooms
Steps
1
Preheat the broiler. Defrost the spinach and pat dry with paper towels.
2
In a 10-inch ovenproof nonstick skillet, heat the oil over high heat and fry the potatoes with paprika and salt for 4 min.
3
Beat the eggs with ½ cup ricotta. Season with salt and pepper. Pour the egg mixture over the potatoes and reduce heat. Cook the omelet for 10 min., until edges are set.
4
Place skillet in broiler for 2 min., until omelet is completely set, browned, and puffy (watch it carefully so it doesn’t burn).
5
Drain the sun-dried tomatoes and slice, reserving 1 tsp oil. Heat reserved oil in a large saucepan and add ⅔ of the tomatoes and all the mushrooms. Sauté for 2 min. on medium heat. Add the spinach in portions and cook for 5 min. Season with salt and pepper to taste.
6
Slide the potato omelet onto a flat dish and spread the spinach mixture on top. Scatter the remaining ½ cup ricotta and tomatoes on top. Cut into wedges and serve.
