Spinach and Mushroom Frittata

Use tender winter spinach leaves and garden mushrooms in a light and fluffy frittata perfect for brunch or a light dinner.

Ingredients:

100g spinach, washed

150g mushrooms, sliced

4 eggs

50ml milk

Salt, pepper, and olive oil

Method:

Preheat oven to 180°C. Saute mushrooms and spinach in olive oil until soft. Whisk eggs with milk and seasoning, pour over vegetables, and bake for 20 minutes until set.

Cooking time: 30 minutes

Storage: Store in fridge for 2-3 days; can be eaten cold or reheated.