Mushroom and spinach frittata

A dish that can be served for breakfast, lunch or dinner, this mushroom and spinach frittata will never failed to please.

Serves: 4

Ingredients:

• 6 eggs, lightly beaten
• ¼ cup milk
• 1 cup grated cheddar cheese
• 1 brown onion, sliced
• 150g mushrooms, sliced
• 30g butter
• 2 cups fresh baby spinach
• Salt and pepper, to season

Method:

1. Preheat oven to 180 °C.
2. Whisk eggs and milk in bowl. Add cheese and season with salt and pepper.
3. In a large ovenproof frypan, heat butter over medium heat. Add onions and mushrooms and cook until caramelised. Stir in spinach and cook for a further minute. Season with salt and pepper.
4. Pour egg mixture into the pan. Spread ingredients evenly across the pan. Bake for 20 minutes or until frittata is browned and puffed. Serve warm or cold.

Related links:

Slow-cooked broccoli and cheese soup

Simple pea soup

Broccoli quiche