This easy-to-make frittata has mushrooms for a vitamin D boost and spinach for magnesium. You could save pieces for lunch for the next two days or save for up to one month in the freezer.
Prep time: 10 minutes
Cooking time: 18 minutes
250ml unflavoured milk of choice
1⁄2 teaspoon Maldon salt
1⁄4 teaspoon black pepper
11⁄2 teaspoons dried parsley
1 tablespoon butter
125 grams of spinach (fresh or frozen and thawed)
125 grams of mushrooms, chopped
Preheat the oven to 180°C (160°C fan) and line a casserole dish with parchment paper. In a medium-sized bowl, whisk the eggs with the milk, salt, pepper, and parsley and set aside. Heat the butter in a frying pan over a medium heat.
If using frozen spinach, wrap in cheesecloth (or a clean dish towel or paper towel) and squeeze to remove the excess water.
Sauté the spinach and mushrooms in the oil until the mushrooms are lightly brown, about three minutes. Allow to cool. Place the cooled mushroom‐spinach mixture in the casserole dish. Pour the egg mixture over the vegetables, cover with foil, and bake until the eggs are just set, 15–18 minutes. Ovens vary, so make sure the eggs are set before removing the frittata from the oven. Cut into 6 even pieces and serve.