Kathryn Danzey, Founder
This veggie frittata is delicious as a lunch or dinner with friends. You can slice it up and pop into the fridge to eat later. It makes 8 small slices or 4 chunky ones depending upon your portion size.
Instructions
Step 1
Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Gently fry the onions until soft, add the tomatoes; cover and cook, stirring occasionally, until the tomatoes burst.
Step 2
Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the pan and cook, stirring gently, until the eggs just begin to set, about 1 minute. Stir in the spinach and sprinkle with the goat cheese and transfer the pan to the oven. Bake until the centre is set, 10 to 12 minutes.
Step 3
Serve with salad of choice.
Ingredients
- 1.5 tbsp extra virgin olive oil
- 2 cups spinach
- 4 large tomatoes
- 8 large eggs
- 50g mushrooms
- 1 tsp sea salt or Himalayan salt
- 1/2 tsp black pepper
