Garlic & Parsley Spinach Frittata

Spinach Frittata with garlic and parsley. Includes measured ingredients and a step-by-step method.

Ingredients

• 6 large eggs
• 100 ml milk
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 100 g baby spinach
• 60 g grated cheddar
• ¼ tsp salt
• 1 garlic clove, finely grated
• 2 tbsp chopped parsley

Method

1. Heat the oven to 375°F (190°C). Whisk eggs with milk, salt and the garlic and parsley ingredients.
2. Heat oil in a 24 cm ovenproof skillet. Cook onion over medium heat for 5 minutes, then stir in spinach for 2 minutes until wilted.
3. Spread vegetables evenly in the skillet and pour in the egg mixture. Scatter over cheese. Cook over medium-low heat for 3 minutes.
4. Transfer to the oven for 12–17 minutes until the center is set and reaches 160°F (71°C). Rest 5 minutes before slicing.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.