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.
- In a large bowl whisk together the eggs, milk and pepper.
- 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.
- Add the onion, garlic and mushrooms to the pan and cook for 4-5 minutes.
- 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.
- Drain any excess liquids from the pan and return to the heat.
- Gently pour the prepared eggs evenly over the top.
- Cook for 5 mintues until the outer edges are cooked and the centre is still wet.
- Place under the grill and cook for 3-4 minutes until the centre is set and the surface has begun to brown.
