Incredible Potato Egg Omelette Frittata in Just 20 Minutes!

Looking for a delicious and unique breakfast or brunch dish? Try our healthy egg frittata or veggie omelette recipe made with mashed potatoes, eggs, cheese, and vegetables! This easy-to-follow tutorial will show you how to make a fluffy and delicious frittata with a twist. Packed with protein and nutrients, this dish is perfect for a hearty and satisfying meal. Watch now and learn how to make this tasty egg and potato recipe in just a few simple steps! A breakfast like this is sure to help with your diet and weight loss goals! Btw, you can also make this recipe in an air fryer. Divide your egg and vegetable mixture in half (to bake in 2 batches) at 176c/350f for 7-8 min in a small round pizza or pie pan lined with parchment. Or if your air fryer is big enough, you can bake the entire omelette at once.

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📝 INGREDIENTS:

• Boiled and mashed potatoes (around 1/2 cup or 140 grams) – I like to combine sweet and regular variety. Add 1 tsp of salt when boiling.
• 4 eggs + splash of milk
• 1 tbsp butter
• 1 tbsp thick yogurt (sub. sour cream, cream cheese)
• Whatever cheese you like (feta, mozzarella, cheddar, etc)
• Salt (to taste)
• Seasonings (1/4 tsp each pepper powder, garlic powder, onion powder, chili flakes, paprika powder)
• 1 heaped tsp of custard powder (sub. corn starch)
• Chopped spinach and bell pepper (or other veggies)
• Finely chopped parsley to garnish

How to make a perfect omelette with potatoes and eggs - breakfast recipe idea.
❃ PROCESS ❃
1) Start by peeling and cubing your potato/es, then boil with 1 tsp of salt until fork tender. Once done, strain the potatoes and mash them well with some butter and yogurt.
2) Whisk eggs with a splash of milk in a separate bowl and combine with the mashed potato mixture. Season with salt, and other seasonings (mentioned above).
3) Add custard powder, chopped spinach, chopped peppers, and your choice of cheese. You can even add sausage or cooked chicken if you like.
4) Whisk well to incorporate everything.
5) Heat up a non-stick pan/skillet with some vegetable oil/butter and once hot enough, pour the egg-potato-cheese-veggie mixture. Cover and cook on med-low. Check to see that the bottom is done and that the top is mostly cooked as well. Cover the pan with the lid and turn it upside down to flip the frittata. Gently slide it back onto the pan to fully cook the other side for a few min.
6) Sprinkle some chopped parsley, slice and enjoy 😉

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Soundtrack Credits :
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Music : Life Song by Jonny Easton
Link:    • Soft Piano Music - Life Song - Royalty Free  
Music provided by Jonny Easton
Creative Commons Attribution license (reuse allowed)
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