Mushroom & Spinach Frittata with Feta Cheese

Directions

• Prep the veggies: slice / chop the onion, mince the garlic, slice the mushrooms and spring onions (green bits only).
• Heat oil in a pan and add the mushrooms and onions. Cook till translucent (about 3-4 minutes).
• Add the garlic and spinach. Stir and cook till spinach is wilted. Take off the flame and allow to cool slightly.
• In a separate bowl, beat the eggs and add in milk, chilli flakes, salt and pepper.
• Pre-heat the grill to 180C.
• Pour in the cooled veggie mixture into the egg mix. Add the feta cheese and spring onions.
• Lightly grease the pan again, if needed, and pour in the egg mixture. Cook on medium flame. 
• When the sides begin to set, use a spatula to lift the edge and tilt the pan to let the runny bits fill in the gap. Repeat this until there is very little runny bits left.
• Place the pan (uncovered) in the oven under the grill for about 2 minutes (until the top begins to bubble and puff up. You should see some nice golden colouring on the egg.
• Serve with croissant or any crusty bread.