I like eggs and the protein they provide
1 large shallot
1 tablespoon cilantro or parsley
1½ cups shiitake or other mushrooms
2 cups fresh spinach
3–4 medium red potatoes
Finely chop shallot and cilantro or parsley. Coarsely chop mushrooms and spinach. Thinly slice potatoes.
½ cup grated Parmesan cheese
½ teaspoon turmeric
½ teaspoon salt
6 tablespoons extra-virgin olive oil
2 tablespoons vegetable or chicken broth
Beat together eggs, cheese, turmeric, and salt. Set aside.
In large skillet, heat 3 tablespoons olive oil and broth over medium low heat. Add shallot, and stir often until soft (3–5 minutes). Add mushrooms and sauté until tender (3–5 minutes). Stir in spinach and cilantro and sauté 2 minutes, and then add mixture to egg mixture.
In large skillet, heat remaining oil over medium heat, fully coating bottom of skillet. Spread red potatoes over bottom of skillet in one or two thin layers and cook 5 minutes over medium heat. Pour egg and vegetable mixture over potatoes; turn heat down to low medium, and cover. Cook about 20 minutes, periodically checking to see if eggs are firm.
When done, run rubber spatula around edge of frittata, cut in wedges, and serve.
Preparation: 45 minutes