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Spinach, Mushroom, and Potato Oven Omele




Source of Recipe


ivillage






List of Ingredients



• 1 pound fresh spinach or 1 box (10 ounces) frozen chopped spinach, thawed and squeezed
  
• 1 1/2 tablespoons olive or vegetable oil
  
• 1 pound red potatoes, peeled and cut into 1/4"-thick slices
  
• 1 1/2 teaspoons salt
  
• 1 onion, finely chopped
  
• 8 ounces mushrooms, thinly sliced
  
• 1 tablespoon butter or margarine
  
• 1/2 cup lightly packed fresh basil leaves
  
• 8 eggs
  
• 1/2 cup half-and-half
  
• 1/2 cup plain yogurt
  
• 1 tablespoon all-purpose flour
  
• 1/4 teaspoon pepper
  
• 1/8 teaspoon grated nutmeg
  
• 1 cup shredded sharp cheddar cheese
  






Instructions



1. Heat oven to 325 degrees F and grease an 8" or 9" 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.
   
   
2. 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.
   
3. 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.
   
   
4. Place casserole in roasting pan and add hot water to come halfway up side of casserole. Bake 1 to 1 1/4 hrs. 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.
   
   






Final Comments


Serving: 6

To reheat: If room temperature, bake 25-30 minutes at 325 degrees F; if cold, bake 45 minutes at 350 degrees F.