Mushroom and Spinach Frittata

Ingredients

  • drizzle of olive oil
  • 1/2 red onion, thinly sliced
  • 2 oz bacon, thinly sliced (optional)
  • 3 cloves garlic, minced
  • 3 1/4 oz mushrooms, thinly sliced (portobellas are best)
  • 2 small zucchini, diced
  • 1 handful baby spinach leaves
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons shredded Parmesan
  • 2 tablespoons basil, thinly shredded

Directions

  1. Drizzle oil in skillet, heat, add onion, bacon and garlic and stir-fry for 4 minutes or until soft. Add the mushrooms and zucchini and stir-fry for 3 minutes, or until the mushrooms are cooked and any liquid has evaporated. Stir in the spinach and cook until just wilted. Cool.
  2. Whisk together the eggs and milk in a large bowl, stir in the cheeses, basil and cooled vegetable mixture.
  3. Take an oven-safe skillet with a diameter of 7-8 inches and spray with olive oil. Pour in the mixture and smooth the surface. Cook over a low heat for 10-13 minutes, or until mostly set. Take care not to burn the base.
  4. Preheat a broiler. Place the pan under the broiler and cook for 3-5 minutes, or until firm and lightly browned on top. Serve warm or cold, cut into slices.