All Day Breakfast Frittata

(Serves 2-3)

Ingredients

• 1 tbsp olive oil

• 6 medium eggs

• 75ml milk

• 1 tsp mixed dried herbs or thyme

• 100g cherry tomatoes, halved

• 125g mushrooms, thinly sliced

• 75g of baby spinach

• 1-2 tbsp pumpkin seeds

• 30g feta, crumbled - optional

• Pinch salt and black pepper

Method

1. Preheat your oven to 200°C, 400F, Gas Mark 6.

2. Beat the eggs and milk in a bowl with some salt and pepper

3. Set the pan on medium to high heat and add the oil.

4. Add the herbs, mushrooms and tomatoes and let cook for a few minutes

5. Add the spinach and move mixture around the pan

6. Cover with the egg mixture, scatter the feta on top and turn the heat down to medium.

7. Leave to cook until the egg mixture begins to set – you will see this happening round the edge after a few minutes.

8. Once the top of the frittata looks like it’s almost set, add a little more feta and sprinkle the pumpkin seeds over the surface and transfer the pan to the oven to cook for 10-15 minutes.

9. Remove the frittata from the oven and leave it to cool for a few minutes before turning it out on to a chopping board and cutting into slices.

10. Serve with salad leaves and enjoy!