Egg Frittata

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 7 egg whites
• 1/3 cup milk
• 1 bunch fresh spinach
• 3 mixed mushrooms
• 1 carrot
• 2 garlic cloves, crushed
• 1/2 teaspoon chicken stock powder
• 1/4 cup bocconcini
• 2 tomatoes, sliced
• 1 teaspoon chives
• 1 teaspoon basil leaves
• salt and pepper

Recipe

• 1 preheat the oven to 180c degrees/350°f.
• 2 in a large saucepan cook the garlic then throw in roughly cut spinach (i used english spinach washed), finely chopped mushrooms and grated carrot. cook for a few minutes until everything has wilted down, season with salt and pepper then spread out around the bottom of a baking dish.
• 3 in a medium bowl beat the eggs till they’re a little fluffy but still quite eggy then mix in the milk and stock.
• 4 pour the egg mixture over the veggies in the baking dish and scatter over the cheese, chives, basil and arrange the tomatoes in a nice little pattern bake for about 25 minutes, until golden brown on top; serve hot.
• 5 enjoy.