Spinach & Mushroom Frittata

Method

1. 1
   • onion 1
   • olive oil 3 tbsp

   Soften the onion — Heat the oven to 190°C. Warm the olive oil in an ovenproof pan over medium heat and cook the onion for 5 minutes until soft.

   ⏱5 min
2. 2
   • button mushroom 200 g
   • spinach 150 g
   • garlic 2

   Cook the mushrooms and spinach — Add the garlic and mushrooms and cook for 6 minutes until the mushrooms release their moisture and brown. Stir in the spinach and cook until just wilted.

   ⏱6 min
3. 3
   • egg 8
   • Parmesan 60 g
   • milk 4 tbsp
   • salt to taste
   • black pepper to taste

   Pour in the egg mixture — Beat the eggs with the milk, half the parmesan, salt, and pepper. Pour over the vegetables in the pan and cook undisturbed for 3 minutes until the edges set.

4. 4
   • Parmesan 60 g

   Bake the frittata — Sprinkle over the remaining parmesan and transfer the pan to the oven. Bake for 15 minutes until puffed and set in the centre. Cool briefly, then slice into wedges.

   ⏱15 min