Spinach & Mushroom Frittata

Spinach & Mushroom Frittata

Ingredients: (serves 4)

• 6 eggs
• 160ml of almond milk
• 1/4 teaspoon of cracked black pepper
• 2 tablespoons olive oil
• 240g onion dived
• 2 cloves of garliv - minced
• 250g thinly sliced mushrooms
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 2 teaspoons tamari (dark soy sauce - made without wheat)
• 60g baby spinach

Preparation Method:

Pre-heat the grill.

1. In a large bowl whisk together the eggs, milk and pepper.
2. Heat the oil in a 10inch (25.5cm) cast-iron skillet over medium heat, make sure you coat the entire inner surface of the pan including the sides.
3. Add the onion, garlic and mushrooms to the pan and cook for 4-5 minutes.
4. Add the basil, marjoram, tamari and spinach and stir gently to combine and saute for 1-2 minutes, stirring frequently until the spinach has wilted and the mushrooms softened.
5. Drain any excess liquids from the pan and return to the heat.
6. Gently pour the prepared eggs evenly over the top.
7. Cook for 5 mintues until the outer edges are cooked and the centre is still wet.
8. Place under the grill and cook for 3-4 minutes until the centre is set and the surface has begun to brown.